Study On The Technology And Antioxidant Effect Of Banana Vinegar

This paper, taking banana in Honghe prefecture of Yunnan province as a raw material, mainly optimized the processing technology of banana vinegar, which included the preparation process of banana juice, alcoholic fermentation technical parameters and parameters of acetic acid fermentation and lactic acid fermentation. Antioxidant capacity of banana vinegar was determined and compared with the other different kinds of fruit vinegar products.In the preparation process of banana juice, it is very important to protect banana pulp and juice from changing brown, and the best results showed that:soaking banana slices with0.35%citric acid, blanching at90℃for3min and adding0.15%ascorbic acid in the pulp before stirring could effectively prevent from oxidant and browning in the preparation and aftertreatment of pulp and puree. As there is pectin and small amount of starch in the banana, we added glucoamylase, amylase and pectinase to hydrolyze and clarify the pulp in the enzymolysis process, the optimal enzymolysis condition is:amylase0.5%, glucoamylase0.03%, enzymolysis pH4.5, the acting temperature is55℃, the acting time is45min, pectinase0.07%, enzymolysis pH4.5, the acting temperature is50℃, the acting time is2h.Inoculating fruit wine yeast in the alcoholic fermentation period of juice, the optimal parameters of the alcoholic fermentation was determined as follows:the surface sugar content16%, inoculable amount0.6%, fermentation temperature28℃, pH value4.0, fermentation time is7days and alcohol content is7.66%.Inoculating As1.41in fermentation of the banana vinegar, the optimum acetic acid fermentation conditions were obtained as follows:initial alcohol6%, inoculation quantity of acetic acid bacteria6%, initial pH value3.5, fermentation temperature30℃and the fermentation time is7days. Inoculating with Lactobacillus plantarum and acetic acid by means of mixed microbial fermentation, the optimum conditions were:initial alcohol content8%, inoculum size0.5:1(Lactobacillus plantarum3%: acetic acid bacteria6%), fermentation temperature32℃, initial pH value4.0, initial surface sugar content8%, and the total acetic acid content of fermentation broth is36.50g/L.This paper determined and compared the total antioxidant capacity,-OH radical scavenging acticity and NO2-scavenging acticity of banana vinegar(acetate type), lactic acid fermented drinks and mixed fermented banana vinegar with similar products'in the market(such as Kunming vinegar, Lufeng pear vinegar and Heyilu apple vinegar). The banana vinegar by means of mixed microbial fermentation showed strongest total antioxidant capacity, the less stronger one is pear vinegar and Kunming vinegar showed thinnest capacity. When the additive amount is200μl, the banana vinegar, mixed fermented banana vinegar and apple vinegar showed strongest clear effect on-OH radical; Kunming vinegar, banana lactic acid fermented drinks and pear vinegar showed thinner clear effect. The NO2scavenging acticity order of different samples was obtained as follows:apple vinegar>banana lactic acid fermented drinks> banana mixed fermented vinegar> edible vinegar> pear vinegar> banana vinegar.