板栗醋发酵工艺优化及挥发性成分分析  

Fermentation Technology and Volatile Constituents Analysis of Chestnut Vinegar

作　　者：刘庆双 杨晓宽[1,2,3] LIU Qingshuang;YANG Xiaokuan(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuang-dao 066600,Hebei,China;Engineering Research Center of Chestnut Industry Technology,Ministry of Education,Qinhuangdao 066000,Hebei,China;Hebei Collaborative Innovation Center of Chestnut Indus-try,Qinhuangdao 066000,Hebei,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]板栗产业技术教育部工程研究中心,河北秦皇岛066000 [3]河北省板栗产业协同创新中心,河北秦皇岛066000

出　　处：《食品研究与开发》2024年第3期163-173,共11页Food Research and Development

基　　金：2020年板栗产业协同创新中心(20200302)。

摘　　要：为提高板栗资源利用率,开发板栗深加工产品,以板栗为原料,通过酒精和醋酸发酵,研究开发一款新型板栗醋。以感官评价和酸度的综合评分为评价指标,采用单因素和正交试验对板栗醋进行工艺优化。结果表明,酒精发酵优化后工艺条件为酒精发酵温度22℃、酵母菌添加量0.04%、初始糖度17°Brix、酒精发酵时间5 d;醋酸发酵优化后工艺条件为醋酸发酵温度31℃、果醋菌添加量0.04%、装液量40%、转速170 r/min、醋酸发酵时间8 d,优化后板栗醋总酸20.18 g/L,具有黄色透明质感、板栗果香,味道醇厚。采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)结合气质联用(gas chromatography-mass spectrometry,GC-MS)测定板栗醋3个发酵阶段的挥发性成分并探究其变化,结果表明,板栗醋3个发酵阶段挥发性成分的含量及种类有明显差异,在板栗浆、酒精发酵和醋酸发酵阶段时,挥发性成分含量最高的分别为乙酸(15.36%)、乙醇(30.26%)和乙酸(41.13%)。In order to improve the utilization rate of chestnut resources and develop chestnut deep processing products,a new chestnut vinegar was developed using chestnut as raw material through alcohol and acetic acid fermentation.The process of chestnut vinegar was optimized by single factor and orthogonal test using sensory evaluation and comprehensive acidity score as evaluation index.The results showed that the fermentation tem⁃perature was 22℃,the yeast content was 0.04%,the initial sugar content was 17°Brix,and the fermentation time was 5 d.The optimal acetic acid fermentation conditions were as follows:acetic acid fermentation tem⁃perature 31℃,acetic acid bacteria addition amount 0.04%,liquid loading amount 40%,rotation speed 170 r/min,acetic acid fermentation time 8 d,the optimized total acid of chestnut vinegar 20.18 g/L,yellow transparent texture,chestnut fruit flavor,mellow taste.headspace solid phase microextraction(HS⁃SPME)combined with gas chromatography⁃mass spectrometry,The volatile components in 3 fermentation stages of chestnut vinegar were determined by GC⁃MS.The results showed that there were significant differences in the contents and types of volatile components in 3 fermentation stages of chestnut vinegar.The highest volatile components were acetic acid(15.36%),ethanol(30.26%)and acetic acid(41.13%),respectively.

关 键 词：板栗醋 酒精发酵 醋酸发酵 工艺优化 挥发性成分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]