添加部分水解罗望子胶对酸木瓜果醋品质的影响  

Effect of partially hydrolyzed tamarind gum addition on the quality of Chaenomeles speciosa fruit vinegar

作　　者：赵玉琪[1] 李延啸[2,3] 田嘉欣 吕昂 江正强 闫巧娟[2] ZHAO Yuqi;LI Yanxiao;TIAN Jiaxin;LV Ang;JIANG Zhengqiang;YAN Qiaojuan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;College of Engineering,China Agricultural University,Beijing 100083,China;College of Food Science and Engineering/Collaborative Innovation Center forModern Grain Circulation and Safety,Nanjing University of Finance and Economics,Nanjing 210023,China;Food Laboratory of Zhongyuan,Luohe 462000,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学工学院,北京100083 [3]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [4]中原食品实验室,河南漯河462000

出　　处：《中国酿造》2024年第6期168-175,共8页China Brewing

基　　金：国家重点研发计划(2021YFC2100300)。

摘　　要：该研究以酸木瓜(Chaenomeles speciosa)为原料,通过部分水解罗望子胶(PHTG)对6株乳杆菌的增殖活性测定,选用鼠李糖乳杆菌(Lactobacillus rhamnosus)与酵母菌混菌进行酒精发酵,并从灵石醋醅中筛选鉴定出一株高产醋酸的巴氏醋杆菌巴士亚种(Acetobacter pasteuranus subsp. pasteuranus)LS-4用于醋酸发酵制备酸木瓜果醋。以未添加PHTG为对照,考察在酒精发酵阶段添加PHTG对酸木瓜果醋品质的影响。结果表明,添加1.0%PHTG,酒精发酵36 h后酒精度达3.3%vol,比对照组提高17.4%;醋酸发酵72 h后总酸含量达42.0 g/L,比对照组提高8.0%。香气成分分析表明,添加PHTG酸木瓜果醋共检出22种香气成分,其中醇类7种、酯类4种、酸类6种、醛酮类3种、酚类和烯烃类各1种,比对照新增了3种香气成分(正丁酸、2-戊酮和壬醛)。感官评价表明,添加PHTG有效提升酸木瓜果醋的口感和气味评分,改善酸木瓜果醋的感官品质。In this study,using Chaenomeles speciosa as raw material,the proliferative effect of partially hydrolysed tamarind gum(PHTG)on 6 strains of Lactobacillus was determined,Lactobacillus rhamnosus was selected for ethanol co-fermentation with yeast,meanwhile Acetobacter pasteuranus subsp.pasteuranus LS-4 with high acetic acid production was screened and identified from Cupei in Lingshi,and used in acetic acid fermentation to prepare C.speciosa fruit vinegar.At the alcoholic fermentation stage,the effect of PHTG addition on the quality of C.speciosa fruit vinegar was investigated using the one without PHTG addition as a control.The results showed that with 1.0%PHTG addition,the alcohol content reached 3.3%vol after alcoholic fermentation for 36 h,which was 17.4%higher than that of the control.The total acid content reached 42.0 g/L after acetic acid fermentation for 72 h,which was 8.0%higher than that of the control.The results of aroma components analysis showed that 22 aroma components were detected in C.speciosa fruit vinegar with PHTG,including alcohols 7,esters 4,acids 6,aldehydes and ketones 3,phenolic 1 and olefin 1,which increased 3 new aroma components(n-butyric acid,2-pentanone and nonanal)compared with the control.According to the results of sensory evaluation,PHTG addition could enhance the taste and odour scores of C.speciosa fruit vinegar and improve the sensory quality.

关 键 词：酸木瓜 果醋 部分水解罗望子胶 混菌发酵 品质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]