气动搅拌法生产浙江玫瑰醋及其对产品风味的影响（英文）  

Production of Zhejiang Rosy Vinegar by Pneumatic Stirring and Its Effect on Product Flavor

作　　者：方冠宇 吴光忠 蒋予箭[1] FANG Guanyu;WU Guangzhong;JIANG Yujian(School of Food Science and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018, China;Shaoxing Zhiwei Foodstuffs Co. Ltd., Shaoxing 312000, China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]绍兴至味食品有限公司,浙江绍兴312000

出　　处：《食品科学》2019年第18期161-172,共12页Food Science

基　　金：浙江省公益技术应用研究计划项目（LGG19C200001）

摘　　要：采用气动搅拌的生产方式对发酵液进行搅拌,并对搅拌频率进行探索,结果如下:通过析因试验分析得出了气动搅拌最佳气流速为0.73m3/min,通气时间为53s。过低的搅拌频率会影响醋酸菌的物料交换,过高的搅拌频率会对发酵液表面菌膜破坏,影响醋酸菌生长,两种情况都会降低玫瑰醋的发酵速度和得率。对发酵完成的玫瑰醋进行有机酸和挥发性成分测定,发现气动搅拌法生产的玫瑰醋中挥发性成分和有机酸含量相对传统玫瑰醋都有提高。采用气动搅拌法生产浙江玫瑰醋,并且搅拌频率分别为每5d和7d搅拌一次生产的玫瑰醋中挥发性成分含量从传统的5505.83mg/L分别增加到6344.59mg/L和6062.63mg/L。对挥发性成分进行主成分分析,用气动搅拌法生产的玫瑰醋单独聚为一类,与传统玫瑰醋和自吸式发酵米醋有显著差异。In this study, pneumatic stirring method was used instead of manual stirring for the production of Zhejiang rosy vinegar, and the effects of stirring method and frequency on the fermentation process and vinegar flavor were explored as well. The optimal airflow rate and ventilation time were determined to be 0.73 m^3/min and 53 s, respectively. Excessively low stirring frequency could affect substance exchange in acetic acid bacteria, while excessively high stirring frequency was detrimental to the growth of acetic acid bacteria. Under both conditions, the fermentation speed and the final yield of vinegar were reduced. The concentrations of organic acids and non-volatile acids in rosy vinegar produced by pneumatic stirring were increased compared with the traditional method. The volatile component concentrations of rosy vinegar produced by pneumatic stirring method with stirring frequency of once every 5 and 7 d were 6 344.59 and 6 062.63 mg/L, respectively, higher compared to 5 505.83 mg/L for the traditional method. Principal component analysis (PCA) was performed on the volatile components. Rosy vinegar produced by pneumatic stirring was significantly different from that produced by the traditional method and rice vinegar produced using a self-priming fermentor.

关 键 词：玫瑰醋 机械化 气动搅拌 风味物质 感官评定 

分 类 号：TS264.2[轻工技术与工程—发酵工程]