不同醋酸菌对菠萝糯米果粮醋风味的影响  

Effect of Different Acetic Acid Bacteria on Flavor of Pineapple-Glutinous Rice Fruit Grain Vinegar

作　　者：祁勇刚[1,2] 董红兵 蔡凤娇[1] 谷云[2] 龚元元 胡勇 吴茜[1] 胡东彬[4] 汪超 QI Yong-gang;DONG Hong-bing;CAI Feng-jiao;GU Yun;GONG Yuan-yuan;HU Yong;WU Qian;HU Dong-bin;WANG Chao(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Wuhan Xinhong Institute for Food Fermentation,Wuhan 430051,China;College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China;Zhenjiang Danhe Vinegar Industry Co.,Ltd.,Zhenjiang 212362,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,武汉430068 [2]武汉市鑫宏食品酿造科研所,武汉430051 [3]武汉商学院食品科技学院,武汉430056 [4]镇江丹和醋业有限公司,江苏镇江212362

出　　处：《中国调味品》2024年第9期9-14,共6页China Condiment

基　　金：中国高校产学研创新基金项目(2022BL024);国家自然科学基金面上项目(32272299);湖北省重点研发计划项目(2021BBA073)。

摘　　要：为探究不同醋酸菌对菠萝糯米果粮醋醋酸发酵过程和风味的影响,该研究分析了醋酸发酵过程中菌落总数、温度、总酸、不挥发酸的变化和醋液有机酸含量与挥发性成分。结果表明,与沪酿1.01相比,醋酸菌DHC23能更快适应高乙醇环境,同时能耐受更高的温度;上醅醋酸菌DHC23菌落总数峰值为1.52×10^(8)CFU/g,而沪酿1.01仅为1.95×10^(7)CFU/g;由于翻醅,醅温呈现周期性升降变化,前者峰值为42.1℃,后者仅为40.2℃。两组醋醅总酸含量均逐渐增加,不挥发酸含量均先上升后缓慢下降,而醋酸菌DHC23更有利于总酸和不挥发酸含量的提升,且使发酵时间缩短1 d。DHC23组醋液中乙酸、乳酸、柠檬酸、琥珀酸、酒石酸和焦谷氨酸含量均比沪酿1.01组含量高,且差异显著。两组醋液挥发性成分种类差异不显著,但醋酸菌DHC23有利于醛类、酸类、酯类和吡嗪类物质的生成。In order to study the effect of different acetic acid bacteria on the acetic acid fermentation process and flavor of pineapple-glutinous rice fruit grain vinegar,in this study,the changes of total bacterial count,temperature,total acid,non-volatile acid during the acetic acid fermentation and the content of organic acids and volatile components in vinegar are analyzed.The results show that compared with Shanghai Brewing 1.01,Acetobacter DHC23 can adapt to high ethanol environment more quickly and can tolerate higher temperature.The peak value of total bacterial count of Acetobacter DHC23 in the upper mash is 1.52×10^(8)CFU/g,while that of Shanghai Brewing 1.01 is only 1.95×10^(7)CFU/g.Due to flipping the mash,the temperature of the mash shows periodic fluctuations,with the former peak value at 42.1℃and the latter only at 40.2℃.The total acid content of both groups of mashes gradually increases,while the non-volatile acid content firstly increases and then slowly decreases.Acetobacter DHC23 is more conducive to the improvement of the content of total acid and non-volatile acid,and shortens the fermentation time by 1 d.The content of acetic acid,lactic acid,citric acid,succinic acid,tartaric acid and pyroglutamic acid in DHC23 group vinegar is higher than that in Shanghai Brewing 1.01 group,and the difference is significant.There is no significant difference in the types of volatile components between them,but Acetobacter DHC23 is beneficial to the generation of aldehydes,acids,esters and pyrazines.

关 键 词：糯米 菠萝 醋 醋酸菌 风味 

分 类 号：TS264.22[轻工技术与工程—发酵工程]