以红肉枇杷为实验原料,对枇杷醋醋酸的发酵工艺进行优化并对醋酸味品质进行分析。通过单因素设计实验,研究发酵pH、发酵温度、醋酸菌接种量以及初始乙醇含量对醋酸味品质的影响,在此基础上进行4因素3水平的响应面优化试验。研究结果表明,发酵pH4.0,醋酸菌接种量为20%,初始乙醇体积分数为6%,发酵温度为30℃的条件下,枇杷醋的风味品质较优,并测得醋中总有机酸含量为53.213 g/L,其中乙酸占68.84%,是醋的主体酸;乙酸和其他有机酸(除草酸外)味觉强度分别为3 052.7和826.2,分别占比78.7%和21.3%。柠檬酸、乳酸和酒石酸在醋酸发酵中含量增加的同时缓冲了乙酸所带来的刺激性酸味,使得枇杷醋酸味更加柔和,它们共同构成了枇杷醋酸爽的风味特征。

In this paper,the fermentation technology of acetic acid fromLoquat vinegar was optimized with red flesh Loquat as experimental material,and the quality of vinegar was analyzed.Through the single factor experiment,the effects of fermentation pH,fermentation temperature,acetic acid inoculation amount and initial alcoholic level on the quality of vinegar were studied.And the response surface optimization test of 4 factors and 3 levels was carried out to determine the optimum acetic acid fermentation conditions fermentation temperature,pH value,initial alcohol volume.Under the optimal condition,the total organic acid content of Loquat vinegar was 53.2131 g/L,and proportion of acetic acid was 68.84%.Acetic acid was proved to the main acid of the vinegar.Moreover,the taste intensity of acetic acid and other organic acids,except oxalic acid,were 3 052.7 and 826.2 which was accounting for 78.7% and21.3%,respectively.The content of citric acid,lactic acid and tartaric acid in acetic acid fermentation has been increased,buffering the acetic acid brought by the irritating sour making loquat vinegar taste more soft,together constitute the flavor characteristics of Loquat vinegar cool acetic acid.