一种配制型块菌苹果醋的研制  

The Processing Technology of Truffle Apple Cider Vinegar

作　　者：吴树坤[1] 黄治国[1] 卫春会[1] 宗绪岩[1] 邓杰[1] WU Shu-kun;HUANG Zhi-guo;WEI Chun-hui;ZONG Xu-yan;DENG Jie(Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Zigong 643000,Sichuan,China)

机构地区：[1]四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《食品研究与开发》2018年第21期150-155,共6页Food Research and Development

摘　　要：以苹果和块菌为原料,采用发酵法酿制苹果醋和乙醇溶液浸提法制取块菌提取液,并通过酒精计法、斐林试剂法和酸碱滴定法分析发酵过程中酒精含量、糖度及酸度的变化,再通过正交试验优化块菌苹果醋饮料的调配比例。通过采用气相色谱对块菌中α-雄烷醇进行定量分析,对最优调配比例的块菌苹果醋中的氨基酸和挥发性风味成分进行分析。结果表明:酒精发酵阶段随发酵时间的延长,苹果汁的糖度呈不断降低的趋势,酒精含量则不断升高,但发酵至6 d后均无显著变化(p>0.05);醋酸发酵阶段随发酵时间的延长,酒精含量逐渐降低,酸度快速增加,且发酵至5天后均无显著变化(p>0.05);块菌苹果醋饮料最佳的调配比例为蔗糖7 g、块菌提取液11 mL、苹果原醋34 m L。块菌中α-雄烷醇及其同分异构体的含量分别为0.019 2μg/100 g和0.707μg/100 g;块菌苹果醋中一共检测出了12种氨基酸(含量为288.43 mg/100 mL),其中包含6种必需氨基酸(含量为32.41 mg/100 m L);此外,还检测出了24种风味物质,其中包含15种酯类。Apple and truffle as raw material,apple cider vinegar by fermentation brewing and truffle extract was abtained by ethanol solution extraction method,and using the alcoholometer method,fehling reagent and acid-base titration analysed the changes of alcohol content,sugar and acidity in the fermentation process.The proportion of truffles-apple cider vinegar was optimized by orthogonal design.The quantitative analysis of alpha male alkanol in the truffle was detected by gas chromatography,and the amino acid and volatile flavor components in the truffle apple vinegar with the optimal proportions were analyzed.The results showed that the sugar content of apple juice was decreasing,and the alcohol content was increasing with the increase of fermentation time at alcohol fermentation period,but it was no significant changes after 6 d fermentation(p>0.05).With the increase of fermentation time,the alcohol content gradually decreased and the acidity increased rapidly,it was no significant changes after 5 d fermentation(p>0.05).The optimal mix ratio of truffle-apple cider vinegar was 7 g sucrose and 11 mL truffle extract and 34 mL apple vinegar.The content of alpha male alkanol of truffles and its isomers were 0.019 2μg/100 g and 0.707μg/100 g,respectively.A total of 12 amino acids(288.43 mg/100 mL)were detected in truffles-apple cider vinegar.It contains 6 essential amino acids(32.41 mg/100 mL).In addition,24 flavor compounds were detected,including 15 esters.

关 键 词：块菌 苹果醋 感官评价 正交试验 氨基酸 α-雄烷醇 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]