沙棘山楂复合果醋酿造工艺及降糖效果研究  

Study on Brewing Process and Hypoglycemic Effect of Sea-Buckthorn Hawthorn Compound Fruit Vinegar

作　　者：梁文珍[1] 崔东波[1] 孙佳[1] 苑广志[1] 刘嘉琳 LIANG Wenzhen;CUI Dongbo;SUN Jia;YUAN Guangzhi;LIU Jialin(Liaoning Agricultural Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2023年第1期1-4,43,共5页Journal of Liaoning Agricultural Technical College

基　　金：辽宁农业职业技术学院2020年院级科研重点课题(Lnz202020)。

摘　　要：以辽宁盛产的沙棘、山楂为主要原料,研究开发一种风味独特、具有降糖保健作用的复合果醋。通过正交试验,确定了沙棘山楂复合果醋酿造最佳工艺条件。试验结果表明:沙棘山楂复合果醋酒精发酵的最佳工艺参数为:初始糖度为16%、葡萄酒活性干酵母接种量为0.02%、酒精发酵温度为28℃、初始p H值为4.0。沙棘山楂复合果醋醋酸发酵采用自然发酵法,经正交试验得到最佳工艺参数为:初始酒精度为8%、活性干醋酸菌接种量为0.1%、醋酸发酵温度30℃、初始pH值为4.5、发酵时间大约为20 d。经验证该果醋在饭前饮用,有明显的降糖效果。With sea-buckthorn and hawthorn produced in Liaoning as the main raw materials,a compound fruit vinegar with unique flavor and hypoglycemic health function was developed. The optimum technological conditions for brewing sea-buckthorn and hawthorn compound fruit vinegar were determined by orthogonal test. The results showed that the optimum process parameters of alcohol fermentation of sea-buckthorn and hawthorn compound fruit vinegar were as follows:initial sugar content was 16%,wine active dry yeast inoculation amount was 0.02%,alcohol fermentation temperature was 28°C,and initial p H value was 4.0.The acetic acid fermentation of sea-buckthorn hawthorn compound fruit vinegar was carried out by natural fermentation method. The optimum process parameters were obtained by orthogonal test as follows:initial alcohol content was 8%,active dry acetic acid bacteria inoculation amount was 0.1%,acetic acid fermentation temperature was 30°C,initial pH value was 4.5,and fermentation time was about 20 d. It has been proved that the fruit vinegar has obvious hypoglycemic effect by drinking before meals.

关 键 词：沙棘 山楂 复合果醋 酿造工艺 降糖作用 

分 类 号：TS264[轻工技术与工程—发酵工程]