富含V_C菇娘果米醋的研究  

Fructus Physalis Rice Vinegar with High Contents of V_C

作　　者：张雪[1] 于重伟 邹汶蓉 刘春华 李婷婷[1] 于殿宇[1] ZHANG Xue;YU Chong-wei;ZOU Wen-rong;LIU Chun-hua;LI Ting-ting;YU Dian-yu(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院

出　　处：《食品工业科技》2019年第24期125-130,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31571880);黑龙江省自然基金:(C2017019);国家十三五攻关课题:(2016YFD0401402)

摘　　要：以菇娘果汁、碎米为原料,采用液态发酵法制取菇娘米醋。通过单因素实验探讨装液量、醋酸发酵温度、醋酸发酵时间和接种量对菇娘米醋发酵工艺的影响并采用响应面分析,对菇娘米醋的发酵工艺条件进行优化。结果表明:菇娘米醋发酵的最佳工艺条件为:醋酸发酵温度32℃,醋酸发酵时间72 h,装液量40 mL/250 mL,接种量11%。在此条件下,成品中的总酸含量可达6.25 g/100 mL。所酿制菇娘米醋中的维生素C和多酚含量高于自制纯米醋及商业化米醋A、B,其具有菇娘果汁的天然色泽,无沉淀物、酸味柔和有醋香味。Fructus physalis fruit juice,broken rice were acted as raw material,and preparation of fructus physalis rice vinegar by liquid fermentation method. Based on the results of single factor experiments,Box-Behnken experiment design was used to analyze and optimize ratio of medium volume to shake flask volume,acetic acid fermentation temperature,acetic acid fermentation time and inoculation volume. The optimal fermentation conditions were determined as follows:Acetic acid fermentation temperature 32 ℃,acetic acid fermentation time 72 h,medium volume to shake flask volume 40 mL/250 mL,and inoculation volume 11%. Further validation experiments showed that total acid contents was 6.25 g/100 mL under the optimal conditions. The brewing mother vinegar in the vitamin C and polyphenols contents was higher than homemade pure vinegar and commercial vinegar A,B. It had the natural color of fructus physalis fruit juice,no sediment,strong fruity aroma and pleasant soft sourtaste.

关 键 词：菇娘 碎米 米醋 发酵 保健功能 

分 类 号：TS264.2[轻工技术与工程—发酵工程]