甜柿果醋发酵工艺优化及抗氧化研究  

Optimization of Fermentation Process for Non-astringent Persimmon Vinegar and Research on Its Antioxidant Activity

作　　者：李巧凤 熊汉国[1] 熊舟翼 LI Qiao-feng;XIONG Han-guo;XIONG Zhou-yi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Agricultural Products Processing Center,Wuhan Academy of Agricultural Sciences,Wuhan 430200,China)

机构地区：[1]华中农业大学食品科学与技术学院,武汉430070 [2]武汉农业科学技术研究院农产品加工中心,武汉430200

出　　处：《中国调味品》2020年第6期14-19,共6页China Condiment

基　　金：湖北省自然基金项目(2018CFB269);武汉市高新技术成果转化及产业化项目(2015020303010172)。

摘　　要：以罗田甜柿为原料,用高糖碎米酒代替传统调糖工艺,酿造甜柿果醋并考察其体外抗氧化能力。酒精发酵阶段,通过单因素试验确定酒精发酵的最佳工艺参数为:甜柿果浆、碎米酒和水混合比1∶1∶1,发酵4 d,酵母接种量0.1%,发酵温度28℃。醋酸发酵阶段,在单因素试验基础上,通过响应面试验确定醋酸发酵最适工艺参数为:初始酒精度7%,发酵温度30℃,醋酸菌接种量6%,初始pH值5。在此优化条件下,果醋的总酸含量为5.31 g/dL。当甜柿果醋体积分数为20%时,DPPH·和ABTS+·自由基清除率分别达到75%和63%,表现出良好的抗氧化能力。In this study,non-astringent persimmon vinegar is produced by using Luotian non-astringent persimmon as the raw material and the traditional sugar blending technology is replaced by high-sugar broken rice wine.Besides,the antioxidant activity in vitro of the brewed non-astringent persimmon vinegar is also investigated.In the process of alcohol fermentation,the single factor test is applied to determine the optimal process parameters:the best ratio of sweet persimmon pulp,broken rice wine and water is 1∶1∶1,the fermentation time is 4 days,the yeast inoculation amount is 0.1%,the fermentation temperature is 28℃.In the process of acetic acid fermentation,based on the results of single factor test,response surface methodology(RSM)is applied to determine the optimal process parameters:the initial alcoholic content is 7%,the fermentation temperature is 30℃,the inoculation amount of acetic acid bacteria is 6%,the initial pH value is 5.Under these conditions,the total acid content of the vinegar is 5.31 g/dL.As the volume fraction of the non-astringent persimmon vinegar is 20%,the scavenging capacity of DPPH·and ABTS+·free radicals is 75%and 63%respectively,which shows good antioxidant activity.

关 键 词：甜柿 碎米酒 果醋 工艺优化 抗氧化 

分 类 号：TS201.56[轻工技术与工程—食品科学]