桃醋液态发酵过程中主要成分及有机酸的变化.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.5 桃醋液态发酵过程中主要成分及有机酸的变化 向进乐，杜琳，刘志静，李鑫玲，罗磊，朱文学 （河南科技大学食品与生物工程学院，河南洛阳471023 ） 摘要：以成熟桃为原料，采用液态发酵法酿造原浆桃醋，对“两步法”酿造桃醋过程中主要成分的动态变化进行分析。桃打浆 后接种0.05%的果酒酵母带皮渣酒精发酵，在20 ℃恒温发酵80 h，发酵液酒度为6.07%。醋酸发酵使用自吸式液态深层发酵罐，接 种10%活化的醋酸菌菌种，发酵温度34 ℃，经60 h 醋酸发酵，桃醋酸度为3.54%。桃醋发酵液中检出9 种有机酸，包括草酸、甲酸、 苹果酸、α-酮戊二酸、乳酸、醋酸、柠檬酸、富马酸和琥珀酸，9 种有机酸在酒精发酵和醋酸发酵阶段均发生显著变化，对发酵液的 酸度和品质产生显著影响。酒精发酵阶段，乳酸大量积累；苹果酸、柠檬酸被消耗显著降低。醋酸发酵阶段酒精大量转化醋酸，醋酸 含量显著上升；而其它大部分，如乳酸、苹果酸等有机酸显著降低。试验确定的发酵方法适用于桃醋生产。 关键词：桃；液态发酵；果醋；有机酸 文章篇号：1673-9078(2015)5-193-198 DOI: 10.13982/j.mfst.1673-9078.2015.5.031 Changes in Biochemical Parameters and Organic Acid Content during Liquid Fermentation of Peach Vinegar XIANG Jin-le, DU Lin, LIU Zhi-jing, LI Xin-ling, LUO Lei, ZHU Wen-xue (College of Food and Bioengineering,Henan University of Science and Technology, Luoyang 471023, China) Abstract: Pear vinegar was produced from ripe peaches by liquid-state fermentation and changes in biochemical parameters were monitored during the “two-step” fermentation process. “Skin-on” fermentation was carried out after pulping and inoculation with 0.05% wine yeast. Fermentation lasted for 80 h at a constant temperature of 20 ℃, with an alcoholic content of 6.07% (V/ V). Acetic fermentation was carried out in a self-priming, submerged fermentation tank after inoculation with 10% acetic acid bacteria. Acetification lasted for 60 h at 34 ℃ with titratable acidity of 3.54% (m/ V). Nine organic acids were found in the peach wine fermentation liquor, including oxalic acid, formic acid, malic acid, α-ketoglutaric acid, lactic acid, acetic acid, citric acid, fumaric acid, and succinic acid. The or