果胶酶对早酥梨醋发酵品质的影响研究  

Effect of pectinase on fermentation quality of Zaosu pear vinegar

作　　者：张霁红[1,2] 康三江 胡生海[1,2] 曾朝珍 张海燕[1,2] ZHANG Ji-Hong;KANG San-Jiang;HU Sheng-Hai;ZENG Chao-Zhen;ZHANG Hai-Yan(Agricultural Product Storage and Processing Institute Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Gansu Innovation Center of Fruit and Vegetable Storage and Processing,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,兰州730070 [2]甘肃省果蔬贮藏加工技术创新中心,兰州730070

出　　处：《食品安全质量检测学报》2021年第23期9178-9183,共6页Journal of Food Safety and Quality

基　　金：甘肃省农牧厅科技创新计划项目(GNKJ-2018-13);国家现代农业产业技术体系建设项目(CARS-27)。

摘　　要：目的探究果胶酶对早酥梨醋发酵品质的影响。方法采用L_(9)(3^(4))实验设计优化果胶酶酶解工艺,分析酶解工艺对早酥梨汁酒精发酵、醋酸发酵及发酵产品中主要有机酸、氨基酸物质含量及感官品质的影响。结果加入果胶酶后早酥梨汁的可溶性固形物、总酸、总糖、总酚含量、透光率均显著上升(P<0.05),当果胶酶添加量0.3 g/kg、酶解温度45℃、酶解时间2.5 h、pH 4.0时,早酥梨汁总糖含量可达到(92.21±0.07)g/L,比未酶解果汁提升29.27%;酒精发酵、醋酸发酵速率较高,酒精转化率为73.7%,总酸含量(4.9±0.02)g 100 mL;梨醋产品中7种主要有机酸含量无显著差异,17种氨基酸总量降低,必需氨基酸含量比例升高,与褐变相关的谷氨酸含量由(18.51±0.12)μg/mL减少至(11.95±0.01)μg/mL。结论与未酶解工艺比较,发酵后产品滋味协调、醇厚、澄清透明,品质较好。Objective To study the effect of pectinase on the fermentation qualities of Zaosu pear vinegar.Methods L_(9)(3^(4))experimental design was used to optimize the enzymatic hydrolysis process of pectinase,and analyze the effects of enzymatic hydrolysis process on the content of organic acids,amino acids,sensory quality in alcoholic fermentation,acetic acid fermentation and fermentation products of Zaosu pear juice.Results After adding pectinase,the soluble solids,total acids,total sugars,total phenols and light transmittance of early crisp pear juice increased significantly(P<0.05),under the conditions of 0.3 g/kg pectinase content,45℃,2.5 h,pH 4.0,the total sugar content of Zaosu pear juice could reach(92.21±0.07)g/L,which was 29.27% higher than that of unhydrolyzed juice;the fermentation rate of alcohol and acetic acid was higher,the ethanol conversion rate was 73.7%,and the titratable acid content was(4.9±0.02)g/100 mL;there was no significant difference in the content of 7 kinds of main organic acids in pear vinegar,the total amount of 17 kinds of amino acids decreased,and the proportion of essential amino acids increased,the content of glutamic acid related to browning decreased from(16.55±0.01)μg/mL to(12.02±0.02)μg/mL.Conclusion Compared with the process without enzymatic hydrolysis,the fermented products taste harmonious,mellow,clear and transparent,the quality is better.

关 键 词：果胶酶 早酥梨醋 发酵品质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]