发酵刺梨醋的工艺及风味物质研究进展  

Research Progress on Fermentation Process and Flavor Substances of Rosa roxburghii Tratt Vinegar

作　　者：蔡欢 杨艳屏 李淑萍 杨一云 CAI Huan;YANG Yanping;LI Shuping;YANG Yiyun(Guiyang Weichunyuan Food Co.,Ltd.,Guiyang 550000,China;Qiandongnan State Food and Drug Inspection and Testing Center,Kaili 556000,China)

机构地区：[1]贵阳味莼园食品股份有限公司,贵州贵阳550000 [2]黔东南州食品药品检验检测中心,贵州凯里556000

出　　处：《食品安全导刊》2025年第11期167-171,175,共6页China Food Safety Magazine

摘　　要：刺梨富含超氧化物歧化酶、多酚、黄酮、多糖等物质,具有较高的营养价值,是贵州省重点培育的生态特色产业。但目前刺梨产品以初加工为主,需加强开发研究,提高刺梨产品的经济价值,促进刺梨产业发展。而发酵能保留一定的风味物质且能促进部分风味物质的转化,适用于刺梨加工。本文归纳比较了利用刺梨原汁、刺梨果渣发酵制成液态刺梨醋、固态刺梨醋的工艺,介绍了刺梨醋与刺梨、刺梨原汁中的主要风味物质(酯类、醇类为主),分析了刺梨醋产品开发中可能存在的问题及对策,以期为刺梨醋的开发利用提供参考。Rich in superoxide dismutase,polyphenols,flavonoids,polysaccharides and other substances,Rosa roxburghii Tratt has high nutritional value and is an ecological characteristic industry cultivated in Guizhou.However,at present,Rosa roxburghii Tratt products are mainly processed in the primary process,and it is necessary to strengthen development and research to improve the economic value of Rosa roxburghii Tratt products and promote the development of Rosa roxburghii Tratt industry.Fermentation can retain certain flavor substances and promote the transformation of some flavor substances,which is suitable for the processing of Rosa roxburghii Tratt.In this paper,the fermentation process of liquid Rosa roxburghii Tratt vinegar and solid Rosa roxburghii Tratt vinegar by fermentation of Rosa roxburghii Tratt juice and Rosa roxburghii Tratt pomace was summarized,and the main flavor substances(esters and alcohols)in the original juice of Rosa roxburghii Tratt and Rosa roxburghii Tratt were introduced,and the possible problems and countermeasures in the product development of Rosa roxburghii Tratt vinegar were analyzed,in order to provide reference for the development and utilization of Rosa roxburghii Tratt vinegar.

关 键 词：刺梨醋 刺梨 发酵 风味物质 调味品 

分 类 号：TS264.2[轻工技术与工程—发酵工程]