苹果幼果-红薯复合果粮醋发酵工艺优化及品质分析  

Optimization of Fermentation Process and Quality Analysis of Young Apple-Sweet Potato Compound Fruit Grain Vinegar

作　　者：张霞[1] 郭玉琪 安琪 马艳弘 王翔[3] 范锋萍 王愈 ZHANG Xia;GUO Yu-qi;AN Qi;MA Yan-hong;WANG Xiang;FAN Feng-ping;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Institute of Agro-products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jinzhong National Agricultural Hi-tech Industries Demonstration Zone Management Committee,Jinzhong 030800,China;Agricultural Comprehensive Administrative Enforcement Team of Qi County,Jinzhong City,Shanxi Province,Jinzhong 030800,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]江苏省农业科学院农产品加工研究所,南京210014 [3]晋中国家农高区管理委员会,山西晋中030800 [4]山西省晋中市祁县农业综合行政执法队,山西晋中030800

出　　处：《中国调味品》2024年第10期1-8,共8页China Condiment

基　　金：晋中国家农高区食品科学与工程教授、博士工作站资助项目(JZNGQBSGZZ003);吕梁市重点研发计划项目(2021NYGG-2-38);兵团重点领域科技攻关计划项目(2023AB004-01)。

摘　　要：文章以苹果幼果与红薯为原料,采用单因素试验与响应面试验确定苹果幼果-红薯复合果粮醋醋酸发酵的最佳工艺;在此基础上,比较分析发酵前(苹果幼果-红薯复合果粮汁)、发酵后(苹果幼果-红薯复合果粮醋)以及市售苹果醋的抗氧化能力;采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)检测发酵前(苹果幼果-红薯复合果粮汁)、发酵后(苹果幼果-红薯复合果粮醋)以及市售苹果醋的挥发性风味物质。结果表明,醋酸发酵的最佳工艺为醋酸菌接种量10%、初始酒精度7%、发酵温度31℃。与苹果幼果-红薯复合果粮汁、市售苹果醋相比,苹果幼果-红薯复合果粮醋具有较强的抗氧化能力,挥发性风味物质更丰富,酸类、酯类物质的种类和含量显著更高。该研究可为苹果幼果-红薯复合果粮醋的开发提供数据支撑。In this paper,with young apple and sweet potato as the raw materials,the optimal process for acetic acid fermentation of young apple-sweet potato compound fruit grain vinegar is determined using single factor test and response surface test.Based on this,the antioxidant capacity of young apple-sweet potato compound fruit grain juice before fermentation,young apple-sweet potato compound fruit grain vinegar after fermentation and commercially available apple vinegar is compared and analyzed.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to detect the volatile flavor substances of young apple-sweet potato compound fruit grain juice before fermentation,young apple-sweet potato compound fruit grain vinegar after fermentation and commercially available apple vinegar.The results show that the optimal process for acetic acid fermentation is inoculation amount of acetic acid bacteria of 10%, initial alcohol content of 7% and fermentation temperature of 31 ℃. Compared with young apple-sweet potato compound fruit grain juice and commercially available apple vinegar, young apple-sweet potato compound fruit grain vinegar has stronger antioxidant capacity, more abundant volatile flavor substances, and significantly higher types and content of acids and esters. This study could provide data support for the development of young apple-sweet potato compound fruit grain vinegar.

关 键 词：苹果幼果 红薯 果粮醋 发酵工艺 抗氧化能力 挥发性风味物质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]