首页|复合乳酸菌发酵草本调味醋的酿造工艺研究

复合乳酸菌发酵草本调味醋的酿造工艺研究

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发酵调味醋一直有"养生饮料"、"保健醋品"等美誉.该研究以药食同源的蒲公英根、叶以及灯笼草为原料,利用乳酸菌发酵,通过总酸含量、沉淀率等指标确定调味醋比例,优化发酵工艺,对发酵液进行调配及稳定性研究,从而研制出口感较佳、营养成分丰富且抗氧化性良好的蒲公英-灯笼草复合调味醋.结果表明,在蒲公英根∶蒲公英叶∶灯笼草汁为5∶2∶0.2的混合比例下,乳酸菌接种量3％、蔗糖添加量8％、柠檬酸添加量0.02％、CMC-Na添加量0.05％、明胶添加量0.15％、琼脂添加量0.05％、35 ℃发酵65 h为最佳工艺条件.在此发酵条件下,各类抗氧化活性物质增长迅速,具有显著的抗氧化性、在保健调味醋及醋饮料领域具有很好的发展前景.
Study on Brewing Technology of Herbal Seasoned Vinegar Fermented by Compound Lactic Acid Bacteria
Fermented seasoned vinegar has always been known as"healthy drink"and"healthy vinegar product".In this study,with medicine and food homologous dandelion roots,leaves and Clinopodium polycephalum as the raw materials,lactic acid bacteria are used for fermentation,through the indexes such as total acid content and precipitation rate,the proportion of seasoned vinegar is determined,the fermentation process is optimized,the fermentation broth is blended and the stability is studied,therefore,the dandelion-Clinopodium polycephalum compound seasoned vinegar with better taste,rich nutrients and good antioxidant activity is developed.The results show that under the mixing proportion of dandelion roots∶dandelion leaves∶Clinopodium polycephalum juice of 5∶2∶0.2,3％lactic acid bacteria inoculation amount,8％sucrose addition amount,0.02％citric acid addition amount,0.05％CMC-Na addition amount,0.15％gelatin addition amount,0.05％agar addition amount,and fermentation at 35 ℃ for 65 h are the best technological conditions.Under these fermentation conditions,all kinds of antioxidant active substances grow rapidly and have significant antioxidant activity.It has a good development prospect in the fields of health-care seasoned vinegar and vinegar beverage.

dandelionClinopodium polycephalumlactic acid bacteriafermentationantioxidant activity

贺羽、苑蘅、王帅

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徐州工程学院 食品与生物工程学院,江苏徐州 221018

徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,江苏徐州 221018

蒲公英 灯笼草 乳酸菌 发酵 抗氧化性

国家自然科学基金青年项目江苏省自然科学基金面上项目江苏省高等学校自然科学重大项目江苏省高等学校自然科学重大项目江苏省高校自然科学基金青年项目徐州市科技计划重点研发项目徐州市科技计划重点研发项目

32102121BK2021105121KJA55000122KJA240003BK20210078KC21296KC211124

2024

10.3969/j.issn.1000-9973.2024.02.017

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子：0.541
ISSN：1000-9973
年,卷(期)：2024.49(2)
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