椪柑果醋复合脱苦技术与深层液态发酵工艺  

Submerged Fermentation Process and Compound Debittering Methods for Ponkan Fruit Vinegar

作　　者：邹海英[1] 余佶[1] 余兆硕 张敏[1] 刘芳[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：《吉首大学学报（自然科学版）》2018年第1期79-85,共7页Journal of Jishou University(Natural Sciences Edition)

基　　金：湖南省科技成果转化与产业化重点项目(2013CK1010)

摘　　要：以新鲜椪柑为原料,采用复合脱苦、酒精发酵、醋酸发酵等工序,研究脱苦型椪柑果醋生产工艺.在超声波辅助活性炭脱苦的基础上,应用β-环糊精对椪柑果汁进一步脱苦,并运用单因素实验与Box-Behnken设计(BBD),对脱苦后果汁的醋酸发酵工艺条件进行优化.实验结果表明,应用复合脱苦技术后,脱苦率可达74.37%,椪柑果醋醋酸发酵工艺的优化条件为醋酸菌接种量10%(mL),发酵温度33℃,摇床转速120r/min,发酵时间6d.该条件下,100mL果醋中总酸实测值为5.52g,所得椪柑果醋色泽鲜亮,苦涩感少,酸味协调.Taking the fresh Ponkan fruit as the raw material,the production process conditions of vinegar from fresh Ponkan were studied through compound debittering methods,alcohol fermentation and acetic fermentation.The vinegar was debittered by the ultrasonic technology combined with activated carbon andβ-cyclodextrin.The influence of factors on acetic fermentation was also studied according to Box-Behnken design based on single factor tests.The results showed that the removal rate was up to 74.37%,and the optimal parameters of the fermentation process were：inoculum size 10 mL/100 mL,temperature 33 ℃,rotation speed 120 r/min,time 6 ds.Under this condition,the total acid content reached 5.52 g in100 mL Ponkan fruit viuegar.The obtained vinegar has light color and moderate sourness with fresh and little bitter taste.

关 键 词：椪柑果醋 醋酸发酵 复合脱苦 柠檬苦素 响应面 

分 类 号：TS264.2[轻工技术与工程—发酵工程]