莲雾果醋发酵菌种的筛选及条件优化  

Screening of Fermentation Strains and Optimization of Fermentation Conditions on Wax Apple(Syzygium samarangense)Vinegar

作　　者：方晓纯 林波[1] 兰亚龙 郑凤锦[1,2] 陈赶林 FANG Xiaochun;LIN Bo;LAN Yalong;ZHENG Fengjin;CHEN Ganlin(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Nanning 530007;Shanxi Yitengda Brewing Technology Co.,Ltd.,Baoji 721013)

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,南宁530007 [3]陕西易腾达酿造科技有限公司,宝鸡721013

出　　处：《食品工业》2023年第4期104-109,共6页The Food Industry

基　　金：南宁市西乡塘区重点研发计划(2020032101);广西农科院基本科研业务专项(桂农科2021YT117,桂农科2020ZX04);广西农业科技创新联盟(桂农科盟202315)。

摘　　要：以海南黑珍珠莲雾发酵的莲雾果酒为原料,选用5种商用醋酸菌种分别发酵制备莲雾果醋,筛选出适合莲雾果醋发酵的醋酸菌种。试验研究菌种添加量、初始酒精度、发酵温度和加糖量4个单因素对莲雾醋发酵的影响,并通过正交试验对莲雾醋的发酵条件进行优化,得到最优工艺参数:菌种添加量0.8%、初始酒精度3%vol、发酵温度28℃、加糖量6%,在最优条件下发酵9 d,得到总酸含量为34.1 g/L,色泽浅黄,醋味浓郁略带清香果味,风味独特的莲雾醋,为莲雾产业深加工及多元化利用提供技术依据。Five commercial acetic acid strains were used to produce wax apple(Syzygium samarangense)vinegar from wax apple wine fermented by black pearl wax apple in Hainan Province.The effects of four single factors on the fermentation of wax apple vinegar,including the amount of strain,initial alcohol content,fermentation temperature and sugar content,were studied,and the fermentation condition of wax apple vinegar was optimized by orthogonal test.The optimum technological parameters were obtained as follows:0.8%of strain addition,3%vol of initial alcohol,28℃of fermentation temperature,and 6%of sugar addition.After 9 d of fermentation under the optimal conditions,the wax apple vinegar with 34.1 g/L total acid content,light yellow color,strong vinegar flavor,slightly fragrant fruit flavor,and unique flavor was obtained,which would provide technical basis for the deep processing and diversified utilization of the lotus fog industry.

关 键 词：莲雾 果醋 醋酸菌 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]