摘要
以生料醋醅中筛选出的巴氏醋杆菌L3为发酵菌株,在初始乙酸量、初始乙醇量、醋酸菌接种量3个因素的单因素试验基础上,采用响应面法优化巴氏醋杆菌的发酵条件,并检测发酵液中的有机酸含量。结果表明:最佳发酵条件为初始乙酸量2%,初始乙醇量4.5%,醋酸菌接种量4%,此条件下总酸可达48.65 g/L。利用高效液相色谱法检测发酵液中的有机酸,含量分别是草酸0.08 g/L、乳酸2.80 g/L、乙酸37.60 g/L、柠檬酸0.17 g/L,琥珀酸0.47 g/L。分析得乙酸、乳酸产量最高,是醋中的主体酸,草酸、柠檬酸、琥珀酸主要起柔和口感的作用,不同种类的有机酸共同构成醋的风味特征。
Take Acetobacter pasteurianus L3 selected from raw vinegar fermented grains as the fermentation strain.Based on the single factor test for the three factors such as initial acetic acid amount,initial ethanol amount and inoculation amount,response surface methodology is used to optimize the fermentation parameters,and the content of organic acids in fermentation broth is detected.The optimal fermentation conditions are initial acetic acid 2%,initial ethanol 4.5%and acetic acid bacteria inoculation amount 4%.Under such conditions,the total acids can reach 48.65 g/L.The organic acids in fermentation broth are detected by high performance liquid chromatography,the oxalic acid is 0.08 g/L,the lactic acid is 2.80 g/L,the acetic acid is 37.60 g/L,the citric acid is 0.17 g/L,the succinic acid is 0.47 g/L.Acetic acid and lactic acid are the main acids in vinegar,oxalic acid,citric acid and succinic acid can soften the taste,different kinds of organic acids form the flavor characteristics of vinegar together.
作者
李阳
张丽珍
甄晓君
柳青山
张一中
LI Yang;ZHANG Li-zhen;ZHEN Xiao-jun;LIU Qing-shan;ZHANG Yi-zhong(School of Life Science,Shanxi University,Taiyuan 030006,China;Shanxi Shengtang Food Technology Co.,Ltd.,Changzhi 047500,China;Sorghum Research Institute,Shanxi Academy of Agriculture Sciences,Jinzhong 030600,China)
出处
《中国调味品》
CAS
北大核心
2021年第1期39-44,共6页
China Condiment
基金
山西省重点研发计划(201703D211010,201803D221008-9)。
关键词
生料醋醅
巴氏醋杆菌
响应面法
总酸
有机酸
raw vinegar fermented graines
Acetobacter pasteurianus
response surface methodology
total acid
organic acid
