摘要
该研究以郁南无核黄皮(Clausena lansium)为原料制备无核黄皮果醋,并以总酸含量和感官评分为评价指标,优选发酵方式(同步发酵、分步发酵)和醋酸菌菌种(菌株A-2、A-3、A-5),并采用单因素试验和正交试验优化无核黄皮果醋醋酸发酵条件。结果表明,选用果酒专用酵母SY和自筛醋酸菌A-5及同步发酵方式,最佳无核黄皮果醋醋酸发酵工艺条件为:初始pH值4.5、醋酸发酵温度32℃、醋酸菌接种量8%、醋酸发酵时间7 d。在此优化条件下,无核黄皮果醋总酸含量为72 g/L,感官评分为88分,获得的无核黄皮果醋呈金黄色,澄清透明,果香饱满浓郁,酸度协调适口,风味独特。
The seedless wampee(Clausena lansium)fruit vinegar was prepared using Yu'nan seedless wampee as raw material.Using total acid content and sensory score as evaluation indexes,the fermentation method(simultaneous fermentation,stepwise fermentation)and acetic acid bacteria(strains A-2,A-3 and A-5)were optimized,and the acetic acid fermentation conditions of seedless wampee fruit vinegar was optimized by single factor tests and orthogonal tests.The results showed that yeast SY for fruit wine,self-screening acetic acid bacteria A-5 and simultaneous fermentation method were selected.The optimal acetic acid fermentation conditions of seedless wampee fruit vinegar were as follows:initial pH 4.5,acetic acid fermentation temperature 32℃,acetic acid bacteria inoculum 8%,and time 7 d.Under the optimal conditions,the total acid content of seedless wampee fruit vinegar was 72 g/L,and the sensory score was 88.The fruit vinegar was golden,clear and transparent,with full and rich fruity,coordination palatable acidity and unique flavor.
作者
李南薇
刘建
麦苇祥
高苏娟
刘功良
黄星源
林锦波
LI Nanwei;LIU Jian;MAI Weixiang;GAO Sujuan;LIU Gongliang;HUANG Xingyuan;LIN Jinbo(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Brunbi Winery Co.,Ltd.,Yunfu 527100,China;Yunan County Fuying Tian Tian Quan Ecological Agriculture Co.,Ltd.,Yunfu 527100,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期215-220,共6页
China Brewing
基金
广东省重点建设学科科研能力提升项目(2021ZDJS005)
广东省省级农业科技创新及推广项目(2021KJ101)
云浮市2021年省乡村振兴战略专项资金项目(2021090102)。
关键词
无核黄皮
果醋
醋酸发酵
工艺优化
seedless wampee
fruit vinegar
acetic acid fermentation
process optimization
