以小米为原料,接种酒曲和醋酸菌,采用固态法酿造小米醋。研究了发酵过程中理化指标的变化,并通过固相微萃取和气质联用(solid phase micro extraction-gas chromatography-mass spectrometer,SPME-GC-MS)技术分析了小米醋在发酵过程及陈酿阶段的挥发性香气成分的变化。结果表明:小米醋中风味物质种类丰富,包括酸类、醇类、酯类、醛类、酮类等。糖化及酒精发酵阶段,随着发酵时间的延长,酯类含量及种类增加,醇类除乙醇含量增加外,高级醇含量有所下降。醋酸发酵阶段,随着时间的延长,风味物质种类明显增多,其中酯类和酸类物质含量增加,而醇类、醛类含量有所下降,呋喃类化合物、含苯化合物、胺类化合物及其他类化合物在小米醋发酵过程中均有检出,但相对含量较低,对风味贡献较少。小米醋陈酿后酸类和醛酮类物质的种类及含量增多,对其风味及感官有明显提升,且醋醅陈酿对小米醋的风味提升效果更好。
Using millet as raw material, millet vinegar was brewed with koji and acetic acid bacteria through solid state fermentation. The changes of physical and chemical indicators during the fermentation process were studied. The changes of volatile aroma components in the fermentation process and the aging stage of millet vinegar were analyzed by solid phase microextraction and gas chromatography-mass spectrometry. The results showed that millet vinegar was rich in flavor substances, including acids, alcohols, esters, aldehydes, ketones etc. During the saccharification and alcohol fermentation stages, as the fermentation time prolonged, both contents and types of the lipids were increased, and the higher alcohol (except for the ethanol) contents were decreased. During the acetic acid fermentation stage, the variety of flavor substances were increased with time, and did the content of lipids and acids, while the contents of alcohols and aldehydes were decreased. Furan compounds, benzene-containing compounds, and amine compounds were detectable in the fermentation process of millet vinegar, but the relative content was low and contributed less to the flavor. The types and contents of acetic acid and aldehydes and ketones in millet after aging were increased, and their flavor and sensory indexes were improved significantly. The vinegar aging is beneficial for its flavor enhancement.
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