枸杞与黄芪酿造醋营养成分的对比分析  

Comparative Analysis of Nutrients of Lycium barbarum and Astragalus membranaceus Brewed Vinegar

作　　者：韩国玮 胡晓霞[2] 杨戈斌[2] HAN Guo-wei;HU Xiao-xia;YANG Ge-bin(Shanxi Vocational College of Tourism,Taiyuan 030031,China;Pingdingshan University,Pingdingshan 467000,China)

机构地区：[1]山西旅游职业学院,太原030031 [2]平顶山学院,河南平顶山467000

出　　处：《中国调味品》2023年第4期183-186,共4页China Condiment

基　　金：文化和旅游部2019年“双师型”师资人才培养项目(WLRCS2019-053)。

摘　　要：文章以黄芪、枸杞为原料,经果醋发酵流程酿造枸杞醋和黄芪醋,选择白砂糖添加量、菌种接种量和发酵时间3个因素,通过正交试验设置3个因素的3个水平,分别为白砂糖添加量0.3%、0.6%、0.9%(质量分数),菌种接种量0.5%、0.8%、1.0%(质量分数)和发酵时间8,9,10 h,并对所得酿造醋的感官指标、微生物指标和营养成分(矿质元素含量和氨基酸含量)进行对比分析。结果显示,在不同的酿造工艺下,两种果醋的菌落总数均符合国家标准;在感官评价中,枸杞果醋在第5种配比方式下、黄芪果醋在第2种配比方式下的感官评分达到满分(20分);在营养成分比较中,枸杞果醋在第5种配比方式下,赖氨酸和谷氨酸的含量最高,分别达到(59.48±0.84)μg/mL和(188.23±2.65)μg/mL,显著高于其他配比方式;黄芪果醋在第2种配比方式下,赖氨酸和丙氨酸的含量最高,分别达到(96.21±1.28)μg/mL和(109.85±0.51)μg/mL;在矿质元素方面,枸杞果醋在第5种配比方式下,钙、钠、钾和铁的含量均显著高于其他配比或酿造方式;黄芪果醋在9种配比处理下,第2种配比方式中钙和钠的含量显著高于其他配比或酿造方式。结果表明,在枸杞果醋的酿造中,可以选择0.9%白砂糖添加量、1.0%菌种接种量和10 h发酵的方式;黄芪果醋选择0.6%白砂糖添加量、0.8%菌种接种量和9 h发酵的方式,其营养价值和感官评价最优。In this paper,Astragalus membranaceus and Lycium barbarum are used as the raw materials to brew Lycium barbarum vinegar and Astragalus membranaceus vinegar through fruit vinegar fermentation process.Three factors including white granulated sugar addition amount,inoculation amount of bacteria and fermentation time are selected,and three levels of three factors are set through orthogonal test,namely,white granulated sugar addition amount 0.3%,0.6%,0.9%(mass fraction),inoculation amount of bacteria 0.5%,0.8%,1.0%(mass fraction) and fermentation time 8,9,10 h,and the sensory indexes,microbial indexes and nutrients(mineral element content and amino acid content) of the brewed vinegar are compared and analyzed.The results show that the total bacterial counts of the two kinds of fruit vinegar both meet the national standards under different brewing processes.In the sensory evaluation,the sensory scores of Lycium barbarum fruit vinegar under the fifth proportion and Astragalus membranaceus fruit vinegar under the second proportion reach the full score(20 points).In the comparison of nutrients,Lycium barbarum fruit vinegar under the fifth proportion,the content of lysine and glutamic acid is the highest,reaching(59.48±0.84) μg/mL and(188.23±2.65) μg/mL respectively,significantly higher than that under other proportions.Astragalus membranaceus fruit vinegar under the second proportion,the content of lysine and alanine is the highest,reaching(96.21±1.28) μg/mL and(109.85±0.51) μg/mL respectively.In terms of mineral elements,the content of calcium,sodium,potassium and iron in Lycium barbarum fruit vinegar under the fifth proportion is significantly higher than that under other proportions or brewing methods.Under the nine proportions of Astragalus membranaceus fruit vinegar,the content of calcium and sodium under the second proprtion is significantly higher than that under other proportions or brewing methods.The results show that 0.9% white granulated sugar,1.0%inoculation amount of bacteria and 10hfermentation time

关 键 词：枸杞醋 黄芪醋 营养成分 

分 类 号：TS264.22[轻工技术与工程—发酵工程]