多菌种混合发酵神农架猕猴桃果醋的工艺优化及风味分析  

Process optimization and flavor analysis of Shennongjia kiwifruit vinegar by multi-strains co-fermentation

作　　者：朱学娜 林聪聪 刘睿[1] 鲁群[1] ZHU Xuena;LIN Congcong;LIU Rui;LU Qun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《中国酿造》2024年第5期206-215,共10页China Brewing

基　　金：湖北省重点研发计划项目(支持企业技术创新发展项目)(2021BLB223)。

摘　　要：以神农架猕猴桃为原料,通过多菌种混合发酵制备猕猴桃果醋。通过单因素及正交试验优化其酒精、醋酸发酵工艺条件,采用氨基酸分析仪及气质联用(GC-MS)技术分别分析果醋的氨基酸、挥发性风味物质组成。结果表明,最佳酒精发酵工艺为:酵母菌接种量0.9%,乳酸菌接种量7%,初始可溶性固形物19°Bx,发酵温度27℃。在此优化条件下,酒精度为(8.82±0.57)%vol,乳酸含量为(12.15±0.73)mg/mL。最佳醋酸发酵工艺为:发酵时间8 d,醋酸菌接种量12%,初始酒精度7%vol,发酵温度32℃。在此优化条件下,醋酸含量为(4.34±0.17)g/100 mL,感官评分为80分。多菌种混合发酵猕猴桃果醋共检出15种氨基酸,包含7种必需氨基酸;共检出37种挥发性风味物质,包括酯类17种,酸类5种,醛类2种,酮类5种,苯类2种,醇类4种,酚类1种,其他类1种。综上,多菌种混合发酵有利于促进氨基酸和挥发性风味物质的形成,从而提升果醋的品质。Using kiwifruit in Shennongjia as raw material,fruit vinegar was prepared by multi-strains co-fermentation.The fermentation conditions of alcohol and acetic acid were optimized by single factor and orthogonal tests,and the amino acids and volatile flavor components of fruit vinegar were analyzed by amino acid analyzer and GC-MS technology,respectively.The results showed that the optimum alcohol fermentation process of kiwifruit vinegar was as follows:yeast inoculum 0.9%,lactic acid bacteria inoculum 7%,initial soluble solids 19°Bx,and fermentation temperature 27℃.Under these optimal conditions,the alcohol content was(8.82±0.57)%vol and the lactic acid content was(12.15±0.73)mg/ml.The optimum acetic acid fermentation process was as follows:fermentation time 8 d,acetic acid bacteria inoculum 12%,initial alcohol content 7%vol,and fermentation temperature 32℃.Under these optimized conditions,the acetic acid content was(4.34±0.17)g/100 ml,the sensory score was 80.A total of 15 amino acids in kiwifruit vinegar by multi-strains co-fermentation were detected,including 7 essential amino acids.A total of 37 volatile flavor compounds in kiwifruit vinegar by multi-strains co-fermentation were detected,including 17 esters,5 acids,2 aldehydes,5 ketones,2 benzenes,4 alcohols,1 phenol and 1 other type substance.In conclusion,multi-strains co-fermentation was beneficial to promote the formation of amino acids and volatile flavor substances and improve the quality of fruit vinegar.

关 键 词：猕猴桃果醋 多菌种混合发酵 酒精发酵 醋酸发酵 工艺优化 氨基酸 挥发性风味物质 

分 类 号：TS225.47[轻工技术与工程—粮食、油脂及植物蛋白工程]