马铃薯醋酿造工艺优化及其香气成分分析  

Optimization of Fermentation Process for Potato Wine and Analysis of Flavor Substances

作　　者：余兆硕 徐瀚麟 彭彰文 余佶[1] 麻成金[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品与机械》2017年第4期171-175,219,共6页Food and Machinery

基　　金：吉首大学大学生研究性学习与创新性实验计划项目(编号:教通[2015]21-55)

摘　　要：以鲜料马铃薯为原料,经同步糖化发酵、醋酸发酵等工艺研究马铃薯醋酿造条件。在单因素试验基础上,采用Central Composite Design中心组合设计对醋酸发酵工艺进行优化,并分析其香气成分。结果表明,马铃薯醋酸发酵工艺的优化参数为醋酸菌接种量12 mL/100 mL,发酵温度34℃,发酵时间6d。该条件下,总酸实测值为3.21g/100mL。所得马铃薯醋色泽呈琥珀色,酸味协调,且通过HS-SPME/GC-MS检测出丁香酚、苯乙醇、乙酸苯乙酯等14种香气成分。The production process conditions of vinegar from fresh potatoes were sludied through simuhaneous saccharification and fer- mentation and acetic fermentation. The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests. The results showed that the optimal pa rameters of the fermentation were with inoculum size 12 mL/100 mL, processing at 34 ℃ for 6 d. Under this condition, the total acid con- tent reached 3.21 g/100 mL, and the vinegar showed amber color and moderate sourness. Moreover, 14 kinds of flavor substances such as eugenol, benzene alcohol and phenethyl acetate were also detected by using HS--SPME/GC MS in this study.

关 键 词：马铃薯 醋酸发酵 快速发酵 固相微萃取 香气成分 

分 类 号：TS264.22[轻工技术与工程—发酵工程]