利用玛咖渣生产果醋的工艺研究  

Technique of vinegar production with Maca pomace

作　　者：徐涓[1] 张弘[1] 郑华[1] 李坤[1] 张雯雯[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所国家林业局特色森林资源工程技术研究中心,云南昆明650224

出　　处：《应用化工》2016年第10期1896-1899,1907,共5页Applied Chemical Industry

基　　金：国家林业局林业公益性行业科研专项经费项目(201004028)

摘　　要：为充分利用榨汁后玛咖渣中残留的营养成分及功效成分,避免环境污染及资源浪费的问题,以玛咖渣为原料,探索玛咖果醋的最佳制备工艺条件。在单因素实验的基础上,确定醋酸菌添加量、发酵时间和发酵温度为响应变量,总酸(以醋酸计)含量为响应值,应用Box-Behnken法设计实验,进行响应面分析。结果表明,醋酸菌添加量7.5%,发酵时间9 d,发酵温度35.0℃,玛咖果醋总酸含量为9.69 g/100 g玛咖渣干重,与预测值9.59 g/100 g玛咖渣干重基本一致。此条件下制备的玛咖果醋中营养成分的含量分别为蛋白质93.92 mg/100 m L,总糖1.15 g/100 m L,总酚764.91 mg/100 m L,生物碱33.60 mg/100 m L,芥子油苷7.70 mg/100 m L,维生素C 0.19 mg/100 m L。Residual nutrition composition and functional component of Maca pomace could be used adequately. The process could avoid the problem of environmental pollution and resource waste. It was studied the vinegar fermentation manufacturing process with Maca pomace. Response surface methodology（ RSM）was employed to optimize parameters of Maca vinegar for Maca pomace production. Based on the result of single factor experiments,addition quantity of acetic acid bacteria,time and temperature on the content of acetic acid in Maca vinegar were selected. The Box-Behnken method was applied to design experiment.The optimization results showed that the acetic acid bacteria amount were 7. 5% and 35. 0 ℃ of temperature load for 9 d,the content of total acid in Maca vinegar was 9. 69 g /100 g,closing to predicted value of9. 59 g /100 g. Under these conditions,the content of protein,total sugar,total phenols,alkaloid,glucosinolates,and Vc were 93. 92 mg /100 m L,1. 15 g /100 m L,764. 91 mg /100 m L,33. 60 mg /100 m L,7. 70 mg /100 m L,0. 19 mg /100 m L.

关 键 词：玛咖 果醋 响应曲面法 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TS255.364.2