甘草柑橘皮果醋发酵工艺研究  

Research on the fermentation process of licorice orange peel fruit vinegar

作　　者：亢敏[1] KANG Min(Shanxi Technology and Business University,Taiyuan 030006,Shanxi,China)

机构地区：[1]山西工商学院,山西太原030006

出　　处：《粮食与油脂》2024年第7期63-69,87,共8页Cereals & Oils

基　　金：山西省高等学校科技创新项目(2022L643)。

摘　　要：以柑橘皮为主料,甘草为辅料,采用液态发酵法制备甘草柑橘皮果醋。先以总黄酮含量为指标,在单因素试验的基础上通过响应面法优化酒精液制备工艺;再在最佳酒精液制备条件下,以总酸含量和感官评分为指标,通过响应面法优化果醋制备工艺,并对其理化及微生物指标进行分析。结果表明:酒精液最佳工艺参数为酵母菌接种量0.5%(以原料液体积为基准)、原料液糖度16%、发酵时间9 d,在此条件下果醋总黄酮含量为5.37%。最佳果醋制备参数为醋酸菌接种量2.0%(以酒精液体积为基准)、发酵温度35℃、初始乙醇体积分数8.5%、发酵时间9 d,在此条件下果醋总酸含量为5.61 g/100 mL,感官评分为8.74,微生物指标符合相关标准要求。Using orange peel as the main ingredient and licorice as the auxiliary ingredient,licorice orange peel fruit vinegar was prepared by liquid fermentation.Firstly,taking the total flavonoids content as the indicator,the preparation process of alcohol solution was optimized by response surface methodology based on single factor experiments.Then,under the optimal preparation conditions of alcohol solution,the total acid content and sensory score were used as indicators to optimize the preparation process of fruit vinegar by response surface methodology,and its physicochemical and microbial indicators were analyzed.The results showed that the optimal process parameters for alcohol solution were yeast inoculation amount 0.5%(based on raw material liquid volume),sugar content of raw liquid 16%,and fermentation time 9 d.Under the conditions,the total flavonoids content of fruit vinegar was 5.37%.The optimal preparation parameters for fruit vinegar were Acetobacter aceti inoculation amount 2.0%(based on alcohol solution volume),fermentation temperature 35℃,initial ethanol volume fraction 8.5%,fermentation time 9 d.Under the conditions,the total acid content of fruit vinegar was 5.61 g/100 mL,the sensory score was 8.74,and microbiological indexes met the relevant standard requirements.

关 键 词：甘草 柑橘皮 果醋 发酵工艺 感官评分 

分 类 号：TS201.3[轻工技术与工程—食品科学]