食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 101 - 108

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031712

研究报告

多次分割-补料法对玫瑰醋发酵过程与产品品质的影响

  • 汪洪 ,
  • 张林祥 ,
  • 黄炳文 ,
  • 冯纬 ,
  • 陈笑钗 ,
  • 蒋予箭
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  • 1(浙江五味和食品有限公司,浙江 杭州,313213)
    2(浙江工商大学 食品与生物工程学院,浙江 杭州,310018)
第一作者：大专,高级技师(蒋予箭教授为通信作者,E-mail:13357180599 @189.cn)

收稿日期: 2022-03-25

  修回日期: 2022-04-29

  网络出版日期: 2023-02-14

基金资助

浙江省基础公益研究计划项目(LGG19C200001)

收起

Effect of multiple fed-batch method on the fermentation process and product quality of rosy vinegar

  • WANG Hong ,
  • ZHANG Linxiang ,
  • HUANG Bingwen ,
  • FENG Wei ,
  • CHEN Xiaochai ,
  • JIANG Yujian
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  • 1(Zhejiang Wuweihe Food Co.Ltd., Huzhou 313213, China)
    2(College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)

Received date: 2022-03-25

  Revised date: 2022-04-29

  Online published: 2023-02-14

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摘要

为提高玫瑰醋的产率和生产效率,该研究以7%酒精度的黄酒醪对玫瑰醋进行分割补料,分析了不同分割补料次数对玫瑰醋发酵过程中理化指标及产品风味的影响。结果显示,1次分割补料和3次分割补料发酵过程酸度最高能达到5.73和5.89 g/dL,高于传统发酵对照组(0次补料分割)的5.17 g/dL。分割补料玫瑰醋在有机酸组成上与传统玫瑰醋相同,乳酸和琥珀酸含量得到显著提升,能够缓解乙酸带来的刺激性,平衡整体风味。与传统对照组相比,分割补料发酵玫瑰醋挥发性物质总量显著提升,其中主要成分,如苯乙醇、异戊醇、乙醇、乙酸异戊酯、乙酸苯乙酯等,含量均有所提高,有助于提升玫瑰醋风味。感官色泽评定表明分割补料发酵玫瑰醋在感官和色泽上均略逊色于传统玫瑰醋,但差异较小。研究结果表明,分割补料发酵可用于玫瑰醋的实际生产,在有效扩大玫瑰醋产量的同时也能保证品质。

关键词： 玫瑰醋; 分割补料; 有机酸; 挥发性成分

本文引用格式

汪洪 , 张林祥 , 黄炳文 , 冯纬 , 陈笑钗 , 蒋予箭 . 多次分割-补料法对玫瑰醋发酵过程与产品品质的影响[J]. 食品与发酵工业, 2023 , 49(1) : 101 -108 . DOI: 10.13995/j.cnki.11-1802/ts.031712

Abstract

In order to improve the yield and production efficiency of rosy vinegar, this study applied multiple fed-batch fermentation method with Huangjiu mash (7% vol), and analyzed the effects of different fed-batch times on the physicochemical indexes and product flavor during the fermentation of rosy vinegar. The results showed that the acidity during fermentation of single fed-batch and three times fed-batch reached the highest at 5.73 and 5.89 g/dL, which was higher than the control (5.17 g/dL). The organic acid composition of fed-batch rosy vinegar was the same as traditional rosy vinegar, and the content of lactic acid and succinic acid was significantly increased, which alleviate the irritation caused by acetic acid and balance the overall flavor. Compared with the traditional control group, the total volatile content of fed-batch fermented rosy vinegar was significantly higher, and the content of major components such as phenylethanol, isoamyl alcohol, ethanol, isoamyl acetate and phenylethyl acetate were increased, which helped to improve the flavor of rosy vinegar. The sensory color assessment showed that the fed-batch fermented rosy vinegar was slightly inferior to the traditional rosy vinegar in terms of sensory and color, but the difference was not significant. This study showed that fed-batch fermentation could be used in the actual production of rosy vinegar, which can effectively expand the yield of rosy vinegar and ensure the quality at the same time.

Key words： rosy vinegar; split-feed fermentation; organic acid; volatile components

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