添加药食同源物质对功能型葡萄醋饮发酵过程的影响及其工艺优化
Effect of Homologous Ingredients of Medicine and Food on Brewing Process of Functional Wine Vinegar and its Process Optimization
金玮鋆 1于佳俊 1张彦青 1张晓蒙 1石俊 1张凤杰 1孙宝胜 2邹理 2薛洁1
作者信息
- 1. 中国食品发酵工业研究院有限公司,北京 100015
- 2. 北京利农富民葡萄种植专业合作社,北京 101501
- 折叠
摘要
采用优良醋酸杆菌XC,以葡萄酒为原料,对不同发酵时间下酒精度、发酵温度、种子液接种量及通风量转速进行了单因素醋酸发酵实验.通过正交试验,优化确定葡萄醋发酵工艺为:酒精度 6%vol、接种量 8%、发酵温度32℃、通风量 180r/min,该条件下有挥发酸最大值 53.76g/L(以乙酸计).同时,选取山楂、乌梅、陈皮、紫苏叶、茯苓等 7 味药食同源药材配伍炮制方剂,与葡萄酒混合进行醋酸发酵,得到一款功能型葡萄醋,其总黄酮、总多酚含量较葡萄原醋均有明显提升,总酸含量为 69.90g/L(以酒石酸计).功能型葡萄醋口感酸甜、葡萄果香突出,药香协调、口感柔和,为新型健康食品的稳定发展提供理论依据.
Abstract
Using ideal Acetobacter XC,with wine as raw material,the single-factor acetic acid fermentation experiments were carried out on the alcohol content,fermentation temperature,inoculation amount and oxygen supply under different fermentation times.The optimized process of wine vinegar was:6%vol of alcohol content,8%of inoculum,32℃of fermentation temperature,180r/min of ventilation,and the highest value of volatile acid was 53.76g/L(calculated as acetic acid)under these conditions.Moreover,7 homologous ingredients of medicine and food such as hawthorn,ebony,dried tangerine peel,perilla leaf,and poria,were selected and mixed with wine for acetic fermentation to obtain a functional wine vinegar.The new vinegar showed a higher content of both flavonoids and total polyphenols with the total acid content was 69.90g/L(calculated as tartaric acid).It exhibited sweet and sour taste with prominent fruit aroma,and harmonious medicinal aroma.The study provided a theoretical basis for the development and utilization of new healthy food.
关键词
葡萄醋/醋酸发酵/药食同源/功能型Key words
wine vinegar/acetic acid fermentation/medicinal and food homology/functional引用本文复制引用
基金项目
北京市科技计划项目(Z191100004019018)
出版年
2024
NETL
NSTL
万方数据