摘要
以压榨后的葡萄皮渣和枸杞为主要原料,通过对葡萄皮渣新鲜度、枸杞粉碎粒度和添加量、醋酸菌种的筛选进行研究,以玉米芯为固定化剂,探究枸杞葡萄皮渣果醋的发酵工艺。结果表明,随着保存时间的延长,葡萄皮渣中花色苷、单宁、多酚和黄酮含量迅速降低,保存时间不超过6 d。干枸杞粉碎目数以50目最佳;枸杞添加量以4 g/L为宜,并非越多越好。不同种类醋酸菌对获得的醋产品的口感和香气有显著影响,且有机酸含量不同;使用果醋菌得到的醋适宜做醋饮,使用醋酸菌得到的醋更适宜做调味品。
In this study,grape peel residues and wolfberry after pressing are as the main raw materials,the fermentation technology of wolfberry and grape peel residues vinegar with corn cob as the immobilization agent is studied through screening the freshness of grape residues,crushing particle size and additive amount of wolfberry and acetic acid bacteria.The results show that the content of anthocyanins,tannins,polyphenols and flavones of grape peel residues decreases rapidly with the extension of storage time,and the storage time does not exceed 6 days.It is the best when the crushing particle size of dried wolfberry is 50 mesh;4 g/L wolfberry additive amount is appropriate,it isn't the more the better.Different species of acetic acid bacteria have significant influence on the taste and flavor of vinegar products,and the organic acids'content is different.The vinegar obtained by fruit vinegar acetic acid is suitable for making vinegar drink,and the vinegar obtained by acetic acid bacteria is more suitable for making condiment.
作者
张存智
刘晶
张宏
赵建华
ZHANG Cun-zhi;LIU Jing;ZHANG Hong;ZHAO Jian-hua(Ningxia Polytechnic,Yinchuan 750021,China;Ningxia Agricultural School,Yinchuan 750021,China;Ningxia Academy of Agricultural and Forestry Sciences,Yinchuan 750002,China)
出处
《中国调味品》
CAS
北大核心
2020年第10期100-103,共4页
China Condiment
基金
宁夏回族自治区科技创新领军人才项目(KJT2016007)。
关键词
葡萄
枸杞
果醋
工艺参数
grape
wolfberry
fruit vinegar
technological parameters
