摘要
本文进行了固定化酵母连续发酵生产香蕉酒的研究。通过试验,找到了较佳的果胶酵法制取香蕉汁的工艺,制得的果汁澄清透明,香味浓郁。进行了固定化酵母分批和连续发酵果酒的试验研究,确定了较佳发酵条件为:16～18℃,稀释速率0.1h^(-1),反应器内固定化凝胶珠充填系数为0.5,所得的香蕉酒口感醇和,风味较好。主发酵周期从游离酵母的7天缩短到固定化连续发酵的半天。进行了发酵动力学的研究,提出了固定化酵母果酒发酵的数学模型,即产酒速率为:
The study of banana wine fermentation with immobilized yeast was presented in this paper. A good technique of making juice from banana with pectinase was found, by which a clarified and fragrant juice was obtained. Investigation on kinetics of batch and continuous fermentation of banana wine with immobilized yeast was carried out.The result of experiments indicated that the suitable condition for banana wine fermentation was temperature 16-18℃,dilution rate 0. 1h-1, packed ratio of immobilized cell gel 0. 5. The banana wine produced was mellow and delicious. The fermentation period sharply decreaed from 7 days for free yeast to about 0. 5 day for continuous operation with immobilized growing cells.Finally, a kinetic model for continuous fermentation of wine with immobilized yeast was set up as follow:
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第4期32-35,共4页
Food and Fermentation Industries
关键词
固定化
酵母
香蕉
果洒
Immobilized yeast, Banana , Wine
