纯种固态工艺酿造醋的风味研究  

Flavor of vinegar with pure-culture solid-state fermentation

作　　者：刘超[1] 鲁梅芳[1] 王春玲[1] 侯丽华[1] 

机构地区：[1]天津科技大学教育部食品营养与安全重点实验室,天津300457

出　　处：《中国酿造》2012年第6期23-26,共4页China Brewing

摘　　要：通过对纯种固态酿醋工艺的有机酸、氨基酸和香气物质变化情况进行跟踪分析,系统全面地研究了纯种固态酿醋工艺的风味变化情况,为今后改善其风味奠定基础。食醋中的有机酸主要为乙酸、琥珀酸、苹果酸和乳酸。本工艺下食醋醋醅结束样中的氨基酸总量为501.52mg/L,总量比酒醅结束样增加了3倍左右,甜味氨基酸的含量从28.97mg/L增加到256.12mg/L。通过固相微萃取和气质联用技术对食醋酿造过程中香气成分进行分析发现酯类在第14d累积到最大值,之后略有下降;醇类在酒精发酵阶段大量生成,在醋酸发酵阶段由于与酸类酯化而大量减少;酸类在醋酸发酵阶段大量生成,之后由于酯化速度大于生酸速度而产生相对含量下降的趋势。The flavor was studied systematically by the determination of organic acids, amino acids and aroma compounds in the solid-state fermenta-tion vinegar, which laid the foundation of improving the flavor. The main organic acids were acetic acid, succinic acid, malic acid and lactic acid. When the fermentation was finished, the content of amino acid was 501.52rng/L, which was increased by 3 folds compared to the sample of ethanol fermentation. The content of sweet amino acid was increased from 28.97mg/L to 256.12mg/L. The aroma compounds were analyzed by SPME method and GC-MS, and the result indicated that esters accumulated to the maximum on 14th day and reduced later; alcohols greatly increased dur-ing the ethanol fermentation, and reduced to a low level because of esterification in the acetic acid fermentation; acids was mainly produced in the acetic acid fermentation and its relative content began to fall because esterification rate was greater than acidific rate.

关 键 词：纯种固态酿醋工艺 风味 氨基酸 香气 

分 类 号：TS264.2[轻工技术与工程—发酵工程]