黑玉米芯醋酸发酵饮品工艺探究  

Study on the Technology of Acetic Acid Fermented Beverage from Black Corncob

作　　者：杨小峰 李建东[2] 张利斌 赵志刚 YANG Xiaofeng;LI Jiandong;ZHANG Libin;ZHAO Zhigang(Department of Biology,Xinzhou Teachers University,Xinzhou,Shanxi 034000,China;Affiliated Middle School,Xinzhou Teachers University,Xinzhou,Shanxi 034000,China)

机构地区：[1]忻州师范学院生物系,山西忻州034000 [2]忻州师范学院附属中学,山西忻州034000

出　　处：《农产品加工》2023年第1期32-35,共4页Farm Products Processing

基　　金：忻州市科技计划(专项)项目(20210202-7)。

摘　　要：以黑糯玉米芯为原材料,采用乙醇浸提法提取其中的花青素,电解还原法制备木糖醇。经酒精发酵和醋酸发酵,制备成富含花青素且口感较佳的保健醋酸饮品,并通过单因素试验和正交试验对发酵参数进行优化。结果表明,酒精发酵最优条件为温度30℃,pH值4.5,接种量10%,发酵时间5 d,得到酒精度7.01%Vol;醋酸发酵最佳条件为酒精度7.01%Vol,发酵温度32℃,接种量10%,发酵时间5 d。在此优化条件下,平均酸度约为6.27 g/100 mL,此时,黑玉米芯醋酸发酵饮品风味独特,具备保健功效。Using black waxy corncob as raw material,anthocyanin was extracted by ethanol extraction,and xylitol was prepared by electrolytic reduction.After alcoholic fermentation and acetic acid fermentation,a health-care acetic acid drink rich in anthocyanin and better taste was prepared,and the fermentation parameters were optimized by single factor experiment and orthogonal experiment.The results showed that the best conditions for alcoholic fermentation were temperature 30℃,pH value 4.5,inoculum size 10%,fermentation time 5 d,and the alcohol content was 7.01%Vol;the best conditions for acetic fermentation were the alcohol content 7.01%Vol and the fermentation temperature 32℃,the inoculum amount was 10%,and the fermentation time was 5 d.Under this optimized condition,the average acidity was about 6.27 g/100 mL.At this time,the black corncob acetic acid fermented beverage had a unique flavor and had health care effects.

关 键 词：黑玉米芯 花青素 木糖浆 发酵 保健 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]