多菌种混合制曲生产玫瑰醋的工艺及品质研究  

Research on the Process and Quality of Rosy Vinegar Production by Multi-strain Mixed Cranking

作　　者：张林祥 周利南 邢利民 冯纬 贺德贵 蒋予箭[1] 朱军莉[1] Zhang Linxiang;Zhou Linan;Xing Limin;Feng Wei;He Degui;Jiang Yujian;Zhu Junli(School of Food Science&Biotechnology,Zhejiang Gongshang University,Hangzhou 310018;Hangzhou Food Brewing Co.,Ltd.,Huzhou 313200,Zhejiang;Huzhou Lao Heng He Brewing Co.,Ltd.,Huzhou 313000,Zhejiang)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]杭州市食品酿造有限公司,浙江湖州313200 [3]湖州老恒和酿造有限公司,浙江湖州313000

出　　处：《中国食品学报》2024年第9期344-353,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技厅公益项目(LGG19C200001)。

摘　　要：为探究多菌种制曲生产对浙江玫瑰醋工艺和品质的影响,通过正交试验优化多菌种配比,将最佳两组混合菌种应用于玫瑰醋生产,并进行品质评价。结果表明,淀粉酶和蛋白酶酶活力最高的菌种配比分别为红曲霉:米曲霉:黑曲霉:根霉为1∶1∶1∶1和1∶1∶1∶2,按此比例进行制曲混合,并用于酿造的发花工艺。整个发酵工艺跟踪分析显示,玫瑰醋的多边发酵过程能顺利完成,两组发酵成品的总酸度分别为6.97 g/100 mL和6.63 g/100 mL,得率比传统方法提高17.21%和11.29%。在两组玫瑰醋试验样品中检测到醋酸、乳酸、苹果酸、柠檬酸等8种呈味有机酸,非挥发性酸含量分别为56.04 mg/L和57.85mg/L不逊色于传统玫瑰醋41.053 mg/L。采用顶空固相微萃取-气相-质谱联用方法共鉴定出44种挥发性风味物质,两组的挥发性风味物质含量分别6348.14 mg/L和6791.75 mg/L,略高于传统的5030.07 mg/L。感官评价表明,多菌种制曲生产的玫瑰醋在甜味、酯香气味上略有提高,特别是1∶1∶1∶2多菌种制曲组感官评分值最高。本研究为传统玫瑰醋生产的制曲机械化改进提供了参考。To investigate the impact of multi-strain koji production on the process and quality of Zhejiang Rose Vinegar,a study was conducted to optimize the multi-strain ratio using an orthogonal experiment.The two best-performing mixed strains were applied to the production of rose vinegar,and a quality evaluation was performed.The results indicated that two ratios with the highest amylase and protease activities were 1∶1∶1∶1 and 1∶1∶1∶2 of Monascus purpureus∶Aspergillus oryzae∶A.niger∶Rhizopus,which were prepared and subsequently applied to the vinegar brewing process.Fermentation tracking showed that the multi-strain fermentation process for rose vinegar was successfully completed,with the total acidity of the final products reaching 6.97 g/100 mL and 6.63 g/100 mL,respectively,representing a yield increase of17.21%and 11.29%compared to the traditional method.Eight flavor-contributing organic acids,including acetic acid,lactic acid,malic acid,and citric acid,were detected in the two rose vinegar samples,with non-volatile acid contents of 56.04 mg/L and 57.85 mg/L,respectively,which were comparable to the 41.053 mg/L of traditional rose vinegar.A total of 44 volatile flavor compounds were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),with volatile flavor compound contents of 6348.14 mg/L and6791.75 mg/L in the two groups,slightly higher than the 5030.07 mg/L in traditional vinegar.Sensory evaluation revealed that rose vinegar brewed with multi-strain koji showed slight improvements in sweetness and ester aroma,with the 1∶1∶1∶2 multi-strain group achieving the highest sensory scores.This study provides a reference for the mechanized improvement of koji production in traditional rose vinegar manufacturing.

关 键 词：多菌种发酵 玫瑰醋 有机酸 挥发性风味物质 

分 类 号：TS264.22[轻工技术与工程—发酵工程]