生产与科研应用

多菌种发酵的板栗红枣果醋品质分析

  • 王梦洋 ,
  • 王大红 ,
  • 宋鹏辉 ,
  • 原江锋
展开
  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品微生物工程技术研究中心,河南 洛阳,471023)
    3(东部战区总医院 药理科,江苏 南京,210002)
硕士研究生(王大红副教授为通讯作者,E-mail:wangdahong2003@163.com)

收稿日期: 2020-03-11

  修回日期: 2020-04-19

  网络出版日期: 2020-10-23

基金资助

国家自然科学基金项目(31401672);河南省科技攻关项目(162102110056)

Quality analysis of Chinese chestnut red jujube fruit vinegar fermented by multiple strains

  • WANG Mengyang ,
  • WANG Dahong ,
  • SONG Penghui ,
  • YUAN Jiangfeng
Expand
  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Microbiology, Luoyang 471023, China)
    3(Department of Pharmacology, Jinling Hospital, Nanjing 210002, China)

Received date: 2020-03-11

  Revised date: 2020-04-19

  Online published: 2020-10-23

摘要

为了比较不同混菌发酵对板栗红枣果醋产品的品质影响,该文以板栗为主料,红枣为辅料,分别采用2、3、4种菌种发酵板栗红枣果醋,对果醋的营养物质、有机酸、游离氨基酸、风味物质及其抗氧化能力进行分析。结果显示,以酿酒酵母、异常汉逊酵母菌、植物乳杆菌和巴氏醋杆菌发酵的果醋品质最佳,其多酚、黄酮、多肽和VC4种营养物质质量浓度为0.15、0.49、1.43和0.036 g/L,多酚质量分数比原果汁增加了30%;含有丰富的酒石酸、苹果酸和琥珀酸,挥发性有机酸占87.83%;游离氨基酸质量浓度为19.83 mg/L;采用顶空固相微萃取-气相-质谱联用方法共鉴定出28种挥发性风味物质;羟自由基和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)清除率为73.90%和97.10%。结果证实多菌株混合发酵生产的板栗红枣果醋的营养成分丰富,口感风味良好,该研究为板栗红枣果醋的开发提供依据。

本文引用格式

王梦洋 , 王大红 , 宋鹏辉 , 原江锋 . 多菌种发酵的板栗红枣果醋品质分析[J]. 食品与发酵工业, 2020 , 46(18) : 143 -147 . DOI: 10.13995/j.cnki.11-1802/ts.023926

Abstract

The effects of different microbial mixed fermentation on the quality of Chinese chestnut red jujube fruit vinegar was studied. Using Chinese chestnut as the main material and red jujube as the auxiliary material, two, three and four strains were used to ferment Chinese chestnut red jujube fruit vinegar. The nutrients, organic acids, free amino acids, flavor substances and antioxidant capacity of fruit vinegar were analyzed. The results showed that the quality of fruit vinegar which was fermented with Saccharomyces cerevisiae, Hansenula anomala, Lactobacillus plantarum and Acetobacter pasteuris was the best. The contents of polyphenols, flavonoids, polypeptides and VC were 0.15, 0.49, 1.43, and 0.036 g/L, respectively. The polyphenols content increased by 30% compared to the Chinese chestnut red jujube juice. The fruit vinger was rich in tartaric acid, malic acid and succinic acid, in which the volatile organic acid accounted for 87.83%. The total content of free amino acids was 19.83 mg/L. A total of 28 volatile flavor substances were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The scavenging rates of hydroxyl radical and DPPH radical were 73.90% and 97.10%, respectively. The results showed that the Chinese chestnut red jujube fruit vinegar produced by mixed fermentation with multiple strains was rich in nutrients and had a good flavor. This study provides a basis for the development of Chinese chestnut red jujube fruit vinegar.

参考文献

[1] 任二芳,刘功德,艾静汶,等.板栗精深加工技术与综合利用进展研究[J].食品工业,2018,39(12):239-242.
[2] 顾仁勇,杨万根.超高压处理结合壳聚糖涂膜对板栗贮藏效果的研究[J].食品与发酵工业,2019,45(24):168-172.
[3] 高海生,常学东.我国板栗产品加工技术研究进展[J].河北科技师范学院学报,2016,30(2):1-10.
[4] 吴孔阳,杜如月,刘红霞,等.红枣功能特性及其发酵酒研究进展[J].中国酿造,2018,37(9):12-16.
[5] 黄凤玲,鲁倩茹,邵佩兰,等.红枣果汁果渣与果酒果渣膳食纤维功能特性的比较研究[J].食品工业科技,2020,41(4):1-5; 12.
[6] 赵换霞,张海生,李琴,等.红枣干制技术及其研究进展[J].食品工业科技,2014,35(3):379-382.
[7] EDUARDO C,ZLATINA G,JOSE M O,et al. Vinegar production from fruit concentrates: Effect on volatile composition and antioxidant activity[J]. Journal of Food Science and Technology, 2017, 54(12): 4 112-4 122.
[8] 张海玲,程倩倩,尹新雅,等.山药-梨复合型果醋发酵工艺[J].食品与发酵工业,2019,45(19):188-193;199.
[9] 许佳达,高绮君,黄瀚文,等.红枣果醋加工工艺研究[J].现代农业科技,2018(16):237-247.
[10] 于群,牛翠翠,张存智.浅谈果醋饮料生产工艺及发展前景[J].现代食品,2019(22):60-62.
[11] WANG Z,YAN M,CHEN X,et al. Mixed culture of Saccharomyces cerevisiae and Acetobacter pasteurianus for acetic acid production[J]. Biochemical Engineering Journal, 2013, 79: 41-45.
[12] 王陶,李文,董玉玮,等.紫薯杏鲍菇复合果醋混菌发酵工艺[J].食品与发酵工业,2016,42(2):95-100.
[13] 虞涛,曾垂强,袁良济,等.河南信阳市板栗产业发展困局及对策分析[J].中国园艺文摘,2014,30(5):62-63.
[14] 刘杰超,刘慧,吕真真,等.不同新疆红枣营养成分比较分析[J].中国食物与营养,2018,24(4):31-35.
[15] FERRI M,GIANOTTI A,TASSONI A. Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components[J]. Journal of Food Composition and Analysis, 2013, 30(2): 94-101.
[16] 虞哲高,林冰东,邢月寒,等.富含维生素C食品中总黄酮含量的测定[J].食品安全质量检测学报,2015,6(5):1 907-1 912.
[17] 唐开永,周鸿翔,田娅玲,等.低浓度小分子多肽含量测定方法的比较研究[J].食品研究与开发,2018,39(16):144-148.
[18] 华晶忠,刘笑笑,王丽,等.芦笋中维生素C含量测定及变化规律[J].食品工业,2016,37(10):281-283.
[19] BARANOWSKA I,BAJKACZ S. A new UHPLC-MS/MS method for the determination of flavonoids in supplements and DPPH-UHPLC-UV method for the evaluation of the radical scavenging activity of flavonoids[J]. Food Chemistry, 2018, 256: 333-341.
[20] DALIRI E B M,LEE B H,OH D H. Current trends and perspectives of bioactive peptides[J]. Critical Reviews in Food Science and Nutrition, 2018, 58(13): 2 273-2 284.
[21] 饶静,李春扬,张晓磊,等.高效液相色谱法同时测定苹果醋及原料中的17种有机酸[J].中国酿造,2018,37(4):169-173.
[22] YIN F,DAI H,LI L,et al. Study of organic acids in Schisandrae Chinensis Fructus after vinegar processing[J]. Journal of Separation Science, 2017, 40(20): 4 012-4 021.
[23] 刘雪娇,刘超兰,王李,等.川南晒醋功能特性的分析[J].中国调味品,2018,43(11):141-144;149.
[24] NICOMRAT D. Enhancing of acetic acid production in vinegar production by the consortium of Aspergillus spp. and yeasts[J].Applied Mechanics and Materials, 2017,866: 61-64.
[25] 张强,辛秀兰,杨富民,等.主分析法评价红树莓果醋的相对气味活度值[J].现代食品科技,2015,31(11):332-338.
[26] 朱宏,王爱莉,仇菊,等.动态顶空结合气质联用法测定山西老陈醋发酵过程中挥发性物质的变化[J].中国食品学报,2016,16(1):264-271.
文章导航

/