固定化醋酸菌发酵制备果香型米醋  

Preparation of Fruity Rice Vinegar by Immobilized Acetic Acid Bacteria Fermentation

作　　者：郑超群 何炯灵 谢广发 蒋予箭[1] Zheng Chaoqun;He Jiongling;Xie Guangfa;Jiang Yujian(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018;Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province,College of Biology and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310015)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]浙江树人学院、生物与环境工程学院、浙江省污染暴露与健康干预重点实验室,杭州310015

出　　处：《中国食品学报》2023年第5期184-192,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省基础公益研究计划项目(LGG19C200001)。

摘　　要：以猕猴桃汁和黄酒为原料生产果醋,在酒精发酵阶段将猕猴桃汁发酵成猕猴桃酒后,将其与黄酒混合,同时在醋酸发酵阶段选择一种合适的天然固定化材料进行固定化发酵,并对制得的果醋进行有机酸分析和稳定性研究。结果表明:用甘蔗渣作为醋酸菌固定化载体进行醋酸发酵,产酸量较高,为6.31 g/100 mL,且感官品质较佳。根据有机酸检测结果和感官评价结果,将醋酸发酵原料猕猴桃酒和黄酒的配比定为1∶1;同时以微生物菌落数、VC损失率等为指标,对果醋的灭菌工艺进行研究,得到发酵结束后最适的加盐量为2%,最佳的灭菌条件为95℃,30 s。在上述工艺条件下生产的复合果醋口感较佳,稳定性较好。Kiwi fruit juice and huangjiu were considered as raw materials to produce fruit vinegar in this paper.At the stage of alcohol fermentation,kiwi juice was fermented into kiwi wine,then mixed it with huangjiu.In the acetic acid fermentation stage,a suitable natural immobilized material was selected for immobilized fermentation.Finally,the organic acid and stability of the self-made fruit vinegar were studied.The main results of the study are as follows:The fruit vinegar with using bagasse as acetic acid bacteria immobilized carrier was the high acidity of 6.31 g/100 mL and had better sensory quality.Taking organic acids content and sensory evaluation results into consideration,the ratio of kiwi wine and huangjiu was determined as 1∶1.The sterilization process of fruit vinegar was studied with microbial colony count,VC loss rate and so on as the indexes.The results showed the optimum amount of salt was 2%,and the optimum sterilization condition was 95℃,30 s.Under these conditions,the compound fruit vinegar produced was good in taste and good in stability.

关 键 词：果醋 黄酒 固定化发酵 有机酸 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]