无核黄皮果醋醋酸发酵工艺优化  

Optimization of acetic acid fermentation technology of seedless wampee fruit vinegar

作　　者：李南薇[1] 刘建 麦苇祥 高苏娟[1] 刘功良[1] 黄星源 林锦波 LI Nanwei;LIU Jian;MAI Weixiang;GAO Sujuan;LIU Gongliang;HUANG Xingyuan;LIN Jinbo(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Brunbi Winery Co.,Ltd.,Yunfu 527100,China;Yunan County Fuying Tian Tian Quan Ecological Agriculture Co.,Ltd.,Yunfu 527100,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东巴伦比酒业有限公司,广东云浮527100 [3]郁南县富赢田田圈生态农业有限公司,广东云浮527100

出　　处：《中国酿造》2023年第4期215-220,共6页China Brewing

基　　金：广东省重点建设学科科研能力提升项目(2021ZDJS005);广东省省级农业科技创新及推广项目(2021KJ101);云浮市2021年省乡村振兴战略专项资金项目(2021090102)。

摘　　要：该研究以郁南无核黄皮(Clausena lansium)为原料制备无核黄皮果醋,并以总酸含量和感官评分为评价指标,优选发酵方式(同步发酵、分步发酵)和醋酸菌菌种(菌株A-2、A-3、A-5),并采用单因素试验和正交试验优化无核黄皮果醋醋酸发酵条件。结果表明,选用果酒专用酵母SY和自筛醋酸菌A-5及同步发酵方式,最佳无核黄皮果醋醋酸发酵工艺条件为:初始pH值4.5、醋酸发酵温度32℃、醋酸菌接种量8%、醋酸发酵时间7 d。在此优化条件下,无核黄皮果醋总酸含量为72 g/L,感官评分为88分,获得的无核黄皮果醋呈金黄色,澄清透明,果香饱满浓郁,酸度协调适口,风味独特。The seedless wampee(Clausena lansium)fruit vinegar was prepared using Yu'nan seedless wampee as raw material.Using total acid content and sensory score as evaluation indexes,the fermentation method(simultaneous fermentation,stepwise fermentation)and acetic acid bacteria(strains A-2,A-3 and A-5)were optimized,and the acetic acid fermentation conditions of seedless wampee fruit vinegar was optimized by single factor tests and orthogonal tests.The results showed that yeast SY for fruit wine,self-screening acetic acid bacteria A-5 and simultaneous fermentation method were selected.The optimal acetic acid fermentation conditions of seedless wampee fruit vinegar were as follows:initial pH 4.5,acetic acid fermentation temperature 32℃,acetic acid bacteria inoculum 8%,and time 7 d.Under the optimal conditions,the total acid content of seedless wampee fruit vinegar was 72 g/L,and the sensory score was 88.The fruit vinegar was golden,clear and transparent,with full and rich fruity,coordination palatable acidity and unique flavor.

关 键 词：无核黄皮 果醋 醋酸发酵 工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]