柚子柠檬葛根复合果醋的研制及其工艺优化  

Development and Process Optimization of Pomelo,Lemon and Pueraria lobata Compound Fruit Vinegar

作　　者：周森林 周文月 杨明龙 张雅洁 时政[3] ZHOU Sen-lin;ZHOU Wen-yue;YANG Ming-long;ZHANG Ya-jie;SHI Zheng(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;College of Foreign Languages and Cultures,Chengdu University of Technology,Chengdu 610059,China;College of Clinical Medicine/Affiliated Hospital,Chengdu University,Chengdu 610081,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]成都理工大学外国语学院,成都610059 [3]成都大学临床医学院/附属医院,成都610081

出　　处：《中国调味品》2024年第11期93-101,共9页China Condiment

基　　金：四川省科技厅农业科技成果转化资金项目(22NZZH0031);四川省中医药管理局科研专项(2021MS189);成都市金牛区医学会科研课题(JNKY2021-06)。

摘　　要：文章研究了柚子柠檬葛根复合果醋的研制及其工艺优化。首先,通过对柚子、柠檬和葛根进行混菌发酵,得到了具有特殊风味的复合果醋。在研制过程中,采用不同的发酵菌种和发酵温度,发现不同菌种对柚子柠檬葛根复合果醋的苦味物质含量有较大的影响,为了优化工艺,通过单因素实验和响应面分析对酵母菌接种量、植物乳杆菌接种量和初始糖度进行了优化。结果表明,当酵母菌接种量为0.4%、植物乳杆菌接种量为0.3%、初始糖度为17°Bx、发酵时间为3 d时,酒精度为6.8%,最终经过醋酸发酵得到总酸(以醋酸计)含量为9.89 g/L的柚子柠檬葛根复合果醋。再添加白砂糖8.69%、原醋11.65%、葛根汁15.11%、柠檬汁5.79%,得到柚子柠檬葛根复合果醋饮料,感官评分预测值为86.91分,可以得到具有最佳口感、色泽和风味的柚子柠檬葛根复合果醋饮料。最后对柚子柠檬葛根复合果醋进行了基础的理化指标检验,柚子柠檬葛根复合果醋的可溶性固形物含量为7.7 g/100 mL,总酸(以醋酸计)含量为9.89 g/L。成功研制出一种具有特殊风味的柚子柠檬葛根复合果醋饮料,并对其工艺进行了优化,为后续复合果醋风味饮品的研发提供了参考。In this paper,the development and process optimization of pomelo,lemon and Pueraria lobata compound fruit vinegar are studied.Firstly,compound fruit vinegar with a unique flavor is obtained by mixed fermentation of pomelo,lemon and Pueraria lobata.In the development process,different fermentation strains and temperatures are used,and it is found that different strains have a significant effect on the content of bitter substances of pomelo,lemon and Pueraria lobata compound fruit vinegar.In order to optimize the process,single factor experiment and response surface analysis are used to optimize the inoculation amount of yeast,the inoculation amount of Lactobacillus plantarum and initial sugar content.The results show that when the inoculation amount of yeast is 0.4%,the inoculation amount of Lactobacillus plantarum is 0.3%,the initial sugar content is 17°Bx and the fermentation time is 3 d,the alcohol content is 6.8%.Finally,after acetic acid fermentation,a kind of pomelo,lemon and Pueraria lobata compound fruit vinegar with total acid(calculated as acetic acid)content of 9.89 g/L is obtained,and then add 8.69%white granulated sugar,11.65%original vinegar,15.11%Pueraria lobata juice and 5.79%lemon juice,pomelo,lemon and Pueraria lobata compound fruit vinegar beverage is obtained.It is determined that the predicted value of sensory score is 86.91 points,and the pomelo,lemon and Pueraria lobata compound fruit vinegar beverage with the best taste,color and flavor can be obtained.Finally,the basic physicochemical indexes of pomelo,lemon and Pueraria lobata compound fruit vinegar are detected.The soluble solid content of the pomelo,lemon and Pueraria lobata compound fruit vinegar is 7.7 g/100 mL,and the total acid(calculated as acetic acid)content is 9.89 g/L.A kind of pomelo,lemon and Pueraria lobata compound fruit vinegar beverage with a special flavor is successfully developed,and its process is optimized,which has provided references for the development of compound fruit vinegar flavor drinks in the future.

关 键 词：复合果醋 柚子 葛根 工艺优化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]