荔枝蜂蜜醋发酵工艺优化与挥发性成分分析  

Optimization of Fermentation Technology of Lychee Honey Vinegar and Analysis of Its Volatile Components

作　　者：潘伟杰 林捷[1] 郑华[1] 陈少华 江俊梅 付章平 PAN Weijie;LIN Jie;ZHENG Hua;CHEN Shaohua;JIANG Junmei;FU Zhangping(College of Food Science South China Agricultural University,Guangzhou 510642;Huizhou Furunkang Food Co.,Ltd.,Huizhou 516800)

机构地区：[1]华南农业大学食品学院,广州510642 [2]惠州富润康食品有限公司,惠州516800

出　　处：《食品工业》2021年第12期81-86,共6页The Food Industry

基　　金：华南农业大学产学研项目(5100-H18150);广东省大学生创新创业训练计划项目(201910564479)。

摘　　要：以荔枝蜂蜜醋为感官评价对象,通过模糊数学感官评价方法评判荔枝蜂蜜醋的风味品质,并采用顶空固相微萃取-气相色谱-质谱联用法测定蜂蜜醋的挥发性物质。结果表明,最优的发酵工艺为菌种接种量4%、发酵液初始糖度15 Brix、发酵温度25℃。在该工艺条件下,测得总酸13.68 g/L、总酯86.73 mg/L、感官评分86.8分。共检测到56种物质,其中酸类物质有5种,醇类物质有6种,酯类物质有14种,酮类物质有10种,醛类物质有8种,呋喃类物质7种,这些物质共同构成蜂蜜醋独特的醋香风味。优化后的蜂蜜醋酸味柔和,澄清透亮,香气物质丰富。Taking lychee honey vinegar as sensory evaluation object,higher comprehensive sensory evaluation scores as calculated by fuzzy mathematics was used to evaluate the flavor and quality of lychee honey vinegar.Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry was used to determine the volatile substances in the lychee honey vinegar.The results showed that the optimal fermentation process was as follows:the inoculation amount of strain was 4%,the initial sugar content of fermentation liquid was 15 Brix,and the fermentation temperature was 25℃.Under this process,the total acid and ester were 13.68 g/L and 86.73 mg/L,respectively.Sensory score was 86.8 points.A total of 56 substances were identified in the lychee honey vinegar under the optimized conditions.There were 5 kinds of acids,6 kinds of alcohols,14 kinds of esters,10 kinds of ketones,8 kinds of aldehydes and 7 kinds of furans,all of which together constituted the unique flavor of honey vinegar.The optimized honey vinegar was soft sour taste,clear and bright,and rich in aroma materials.

关 键 词：蜂蜜醋 总酸 感官评价 模糊数学法 香气成分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]