摘要
以残次鲜枣为原料,通过破碎制浆、酒精发酵、半自动连续醋酸发酵等工序加工枣醋,探讨残次鲜枣生产枣醋的可行性。将洗净的残次鲜枣,加1.5倍水打浆后接种0.1%的酿酒活性干酵母进行常温酒精发酵(72h),得到枣酒液酒精度8.07%Vol;枣酒液接种10%的活化醋酸菌菌种,经过60h可完成第一批醋酸发酵;采用分割留种发酵法进行10批次半自动连续醋酸发酵制备红枣醋,发酵周期为30h,各批枣醋平均酸度为4.81g/100 mL。采用反相高效液相色谱法(RP-HPLC)从残次鲜枣果醋中检出10种有机酸,主要为醋酸、乳酸和苹果酸,其有机酸组成和含量与优质鲜枣果醋无明显差异。以残次鲜枣为原料通过半自动连续醋酸发酵法能高效生产红枣醋,品质与优质鲜枣果醋相当,表明该方法可用于枣产区转化残次鲜枣资源生产果醋。
In order to utilize defective fresh Jujube fruits,Jujube vinegar was explored by crushing,pulping,alcohol fermentation,batch and semi-continuous acetic fermentation.The fresh Jujube fruits were cleaned,washed,and then crushed and pulped with addition of water to 1.5 times.The Jujube pulp was inoculated Angel fruit wine yeast with inoculation quantity 0.1%.After fermentation 72 hat the room temperature,the alcohol concentration of Jujube wine could reach8.07%Vol.Then Jujube wine was inoculated with the inoculum size of acetic acid bacteria 10%,and the first batch of acetic fermentation finished in 60 h.In the next acetic fermentation,it took only 30 hto finish each batch.And ten batches of Jujube vinegar were produced from the defective Jujube fruits in this study with the average titratable acidity 4.81 g/100 mL.Ten organic acids were identified in the Jujube vinegar by reversed phase high-performance liquid chromatography（RP-HPLC）.However,no obvious differences were found in the composition and contents of organic acids between vinegar samples produced from defective Jujube and high quality Jujube fruit.Acetic acid,malic acid and lactic acid were the primary organic acids in both fermented vinegar samples.The results showed that Jujube vinegar could be produced efficiently from defective fresh Jujube fruits by batch and semi-continuous fermentation,and the processing technology could be applied in jujube production regions to utilize the damaged or inferior Jujube fruits.
作者
向进乐
关随霞
马丽苹
任广跃
袁云霞
康怀彬
REN Guang-yue1,2 YUAN Yun-xia1,2 KANG Huai-bin1,2(1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China ; 2. Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China 3. Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang, Henan 471023, China)
出处
《食品与机械》
CSCD
北大核心
2018年第2期200-204,共5页
Food and Machinery
基金
河南省高等学校重点科研项目(编号:17A550011)
河南省高校科技创新团队支持计划-功能食品资源研究与利用(编号:17IRTSTHN016)
关键词
残次鲜枣
半自动连续发酵
枣醋
有机酸
defective fresh Jujube
batch and semi-continuous fermentation technology
vinegar
organic acids
