蜂蜜醋沉淀的成因分析 analyses of precipitation formed in honey vinegar.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.2 蜂蜜醋沉淀的成因分析 李冬梅，陈小红，蔡俊鹏 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本文以蜂蜜醋的上清液和沉淀液为研究对象，分别从非生物性和生物性两个方面分析蜂蜜醋沉淀形成的原因。结果表明， 蜂蜜醋中沉淀液和上清液两者都不含有单宁酸；微生物检测方面，沉淀液的菌落总数远远大于上清液的菌落总数，并考察从平板中分 离纯化得到含有数量级的A 、B菌对其返浑影响。根据实验结果判定此次蜂蜜醋中的沉淀物是由微生物引起的。 关键词：蜂蜜醋；混浊；微生物 文章篇号：1673-9078(2011)2-162-165 Analyses of Precipitation Formed in Honey Vinegar LI Dong-mei, CHEN Xiao-hong, CAI Jun-peng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Biological and non-biological factors that caused the formation of precipitation in honey vinegar were studied in this paper. The results indicated that tannin acid was not a factor as it was not present in the samples. However, the number of bacteria in precipitation of honey vinegar was much larger than that of the supernatant. And from the plate, bacteria A and B in honey vinegar was achieved by separation and purification. And the effects of strain A and B on back-mixing of honey vinegar were also observed. The study result showed that the precipitation formed in honey vinegar was caused by microorganisms. Key words: honey vinegar; precipitation; microorganisms 蜂蜜醋是以蜂蜜为主要原料，利用酵母和醋酸菌 物科技公司提供）18 g，琼脂粉15 g，蒸馏水1000 mL， 通过酒精发酵和醋酸发酵生产而成。蜂蜜醋蜜香纯正、 pH 7.0 ；121 ℃灭菌20 min后倒入灭菌培养皿中，备用。 风味柔和、营养丰富、易于接受，在保留了蜂蜜和醋 酸性营养肉汤培养基：营养肉汤（广东环凯微生 各自的营养成分和保健作用外，产生了新的风味和生 物科技公司提供）18 g，琼脂粉40 g，蒸馏水1000 mL， 理活性物质，可满足不同人群的需求[1] 。 pH 3.6 ；121 ℃灭菌20 min后倒入灭菌培养皿中，备用。 同食醋和其他果醋一样，蜂蜜醋在保存和食用过 1.3 试剂 程中，也会产生浑浊和沉淀，影响产品质量。醋的混