食品科学

• 生物工程 • 上一篇    下一篇

荔枝蜜醋一步法发酵工艺

刘功良1,2,朱宝生1,陈华玲1,颜晓青1,白卫东1,2   

  1. 1.仲恺农业工程学院轻工食品学院,广东 广州 510225;
    2.广州市广式传统食品加工与安全控制重点实验室,广东 广州 510225
  • 出版日期:2016-06-15 发布日期:2016-06-27

One-Step Fermentation of Litchi Honey Vinegar

LIU Gongliang1,2, ZHU Baosheng1, CHEN Hualing1, YAN Xiaoqing1, BAI Weidong1,2   

  1. 1. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
    2. Key Laboratory of Traditional Cantonese Food Processing and Safety Control, Guangzhou 510225, China
  • Online:2016-06-15 Published:2016-06-27

摘要:

以荔枝蜜为原料,利用葡萄酒活性干酵母BV818和沪酿1.01醋酸菌发酵制备荔枝蜜醋,以总酸和总酯含量为考察指标,通过单因素和响应面试验设计,优化荔枝蜜醋的一步法发酵工艺。结果表明:最佳工艺条件为醋酸菌接种量8.0%、初始糖度310.0 g/L、初始酒精体积分数3.0%、荷花粉破壁上清液添加体积分数2.4%、初始pH 4.0、葡萄酒高活性干酵母BV818的接种量0.3 g/L、培养温度29.5 ℃。经过14 d发酵,其总酸含量可以达到11.9 g/L,总酯含量可达2.9 g/L,酒精体积分数为2.0%,残糖含量172.1 g/L。在此最佳工艺条件生产的荔枝蜜醋醋味纯正,芳香清甜,风味柔和。

关键词: 醋酸发酵, 荔枝蜜醋, 发酵工艺, 响应面试验

Abstract:

The optimization of fermentation conditions for the production of vinegar from litchi honey by one-step
fermentation with active dry wine yeast (ADWY) and Acetobacter pasteurianus (Ap) CICC 20001 was implemented using
one-factor-at-a-time method (OFAT) and response surface methodology (RSM). The contents of total acids and total esters
were used as the responses. The optimal fermentation conditions were as follows: inoculum size of Ap, 8.0%; initial sugar
concentration, 310.0 g/L; initial alcohol concentration, 3.0% (V/V); supernatant from cell wall broken lotus pollen, 2.4% (V/V);
initial pH, 4.0; inoculum size of ADWY, 0.3 g/L; and culture temperature, 29.5 ℃. After fermentation for 14 days under
these conditions, the vinegar obtained contained 11.9 g/L total acids, 2.9 g/L total esters and 2.0% (V/V) alcohol and
172.1 g/L the residual sugar, having a pure and soft vinegar flavor, delicate fragrance and sweetness.

Key words: vinegar fermentation, litchi honey vinegar, fermentation process, response surface methodology (RSM)

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