In this paper,with young apple and sweet potato as the raw materials,the optimal process for acetic acid fermentation of young apple-sweet potato compound fruit grain vinegar is determined using single factor test and response surface test.Based on this,the antioxidant capacity of young apple-sweet potato compound fruit grain juice before fermentation,young apple-sweet potato compound fruit grain vinegar after fermentation and commercially available apple vinegar is compared and analyzed.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to detect the volatile flavor substances of young apple-sweet potato compound fruit grain juice before fermentation,young apple-sweet potato compound fruit grain vinegar after fermentation and commercially available apple vinegar.The results show that the optimal process for acetic acid fermentation is inoculation amount of acetic acid bacteria of 10％,initial alcohol content of 7％and fermentation temperature of 31 ℃.Compared with young apple-sweet potato compound fruit grain juice and commercially available apple vinegar,young apple-sweet potato compound fruit grain vinegar has stronger antioxidant capacity,more abundant volatile flavor substances,and significantly higher types and content of acids and esters.This study could provide data support for the development of young apple-sweet potato compound fruit grain vinegar.
关键词
苹果幼果/红薯/果粮醋/发酵工艺/抗氧化能力/挥发性风味物质
Key words
young apple/sweet potato/fruit grain vinegar/fermentation process/antioxidant capacity/volatile flavor substances
维普
万方数据