红茶菌发酵猕猴桃果醋的工艺优化及其挥发性成分分析  

Process optimization of kiwi fruit vinegar fermented by kombucha and analysis of its volatile components

作　　者：张阳阳 吕培楷 姜兴旭 王琪 袁营营 ZHANG Yang-yang;LYU Pei-kai;JIANG Xing-xu;WANG Qi;YUAN Ying-ying(Xinyang Agriculture and forestry University,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《粮食与油脂》2024年第12期109-115,共7页Cereals & Oils

基　　金：信阳农林学院青年骨干教师培养计划(2023年);信阳农林学院青年基金项目(QN2023031);河南省科技攻关项目(242102110089)。

摘　　要：采用红茶菌发酵制备猕猴桃果醋。以综合归一值为指标,在单因素试验的基础上通过响应面法优化发酵工艺条件,并将所得果醋与市售发酵剂(醋酸菌)发酵的猕猴桃果醋进行挥发性成分对比。结果表明:最佳发酵工艺条件为红茶菌接种量9 mL、初始糖度15%、发酵温度31℃、发酵时间7 d,在此条件下红茶菌发酵猕猴桃果醋的综合归一值为0.826。挥发性成分分析显示,红茶菌发酵猕猴桃果醋中共检出32种挥发性成分,主要包括酸类、醇类、酯类及醛类等,红茶菌发酵有利于猕猴桃果醋挥发性物质的形成,能够明显提升果醋的品质。Kiwi fruit vinegar was prepared by kombucha fermentation.Taking the comprehensive normal-ization value as the indicator,the fermentation process conditions were optimized by response surface methodology based on single factor experiments,and the volatile components of the obtained fruit vinegar were compared with those of kiwi fruit vinegar fermented by commercially available starter(Acetobacter).The results showed that the optimal fermentation conditions were inoculation volume of kombucha 9 mL,initial sugar content 15%,fermentation temperature 31℃,and fermentationtime7d.Underthesecon-ditions,the comprehensive normalization value of kiwi fruit vinegar fermented by kombucha was 0.826.Volatile component analysis showed that total of 32 volatile components were detected in kiwi fruit vinegar fermented by kombucha,mainly including acids,alcohols,esters and aldehydes,etc.Kombucha fer-mentation was beneficial for the formation of volatile substances in kiwi fruit vinegar and could significant-ly improve its quality.

关 键 词：猕猴桃果醋 红茶菌 响应面法 挥发性成分 

分 类 号：TS264.22[轻工技术与工程—发酵工程]