食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 100 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035536

研究报告

醋酸发酵阶段添加不同类型高温大曲对食醋风味品质的影响

  • 马嘉艺 ,
  • 黄浩伦 ,
  • 刘孟春 ,
  • 熊羊城 ,
  • 张晓娟 ,
  • 柴丽娟 ,
  • 陆震鸣 ,
  • 许正宏
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  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(江南大学 粮食发酵与食品生物制造国家工程研究中心,江苏 无锡,214122)
    3(贵州省仁怀市茅家村酱醋有限公司,贵州 遵义,564500)
第一作者：硕士研究生(陆震鸣教授为通信作者,E-mail:zmlu@jiangnan.edu.cn)

收稿日期: 2023-03-20

  修回日期: 2023-04-05

  网络出版日期: 2024-04-09

基金资助

国家自然科学基金项目(31771967)

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Effects of adding different types of high-temperature Daqu on flavor and quality of vinegar in acetic acid fermentation

  • MA Jiayi ,
  • HUANG Haolun ,
  • LIU Mengchun ,
  • XIONG Yangcheng ,
  • ZHANG Xiaojuan ,
  • CHAI Lijuan ,
  • LU Zhenming ,
  • XU Zhenghong
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)
    3(Maojiacun Sauce Vinegar Co. LTD., Zunyi 564500, China)

Received date: 2023-03-20

  Revised date: 2023-04-05

  Online published: 2024-04-09

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摘要

该研究将白曲、黄曲、黑曲3种不同类型的高温大曲拌入醋醅进行醋酸发酵,制备固态发酵食醋。采用HPLC和顶空固相微萃取结合气相色谱质谱联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术,结合正交偏最小二乘判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)比较成品醋中有机酸和挥发性化合物的组成差异。结果表明,在醋酸发酵阶段添加3种不同类型的高温大曲均能够提高成品醋的总酸和有机酸含量,主要表现为乳酸和乙酸含量的提高,添加白曲的提升效果最佳;同时,HS-SPME-GC-MS显示3种不同类型高温大曲的添加均能丰富成品醋的挥发性风味,OPLS-DA筛选出38种具有重要差异的挥发性化合物,并且添加黄曲和黑曲的成品醋的挥发性化合物与对照组成品醋的差异更明显;此外,感官评价表明醋酸发酵阶段添加高温大曲能改善成品醋的风味品质,添加黄曲的效果最佳。该研究证实了在醋酸发酵阶段添加3种不同类型的高温大曲可以改善固态发酵食醋的风味品质,为食醋产品的开发和风味品质改良提供参考。

关键词： 食醋; 高温大曲; 醋酸发酵; 有机酸; 挥发性化合物

本文引用格式

马嘉艺 , 黄浩伦 , 刘孟春 , 熊羊城 , 张晓娟 , 柴丽娟 , 陆震鸣 , 许正宏 . 醋酸发酵阶段添加不同类型高温大曲对食醋风味品质的影响[J]. 食品与发酵工业, 2024 , 50(5) : 100 -107 . DOI: 10.13995/j.cnki.11-1802/ts.035536

Abstract

Three different types of high-temperature Daqu, including white Qu, yellow Qu and black Qu, were mixed into cupei in acetic acid fermentation to produce solid fermented vinegar.HPLC and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to compare the differences of organic acids and volatile compounds in vinegar.The results showed that the addition of three different types of high-temperature Daqu in acetic acid fermentation could increase total acidity and organic acids contents of vinegar, mainly in the form of lactic acid and acetic acid, and vinegar with the addition of white Qu showed the most improvement.Meanwhile, HS-SPME-GC-MS showed that the addition of three different types of high-temperature Daqu could enrich the volatile flavor of vinegar.OPLS-DA screened 38 volatile compounds with significant differences and the volatile compounds of vinegar with the addition of yellow Qu and black Qu were more significantly different from the control group vinegar.In addition, sensory evaluation showed that the addition of high-temperature Daqu in acetic acid fermentation could improve the flavor of vinegar, and the addition of yellow Qu had the best effect.The study confirms that the addition of three different types of high-temperature Daqu in the acetic acid fermentation can improve the flavor and quality of solid fermented vinegar, providing a reference for the development and flavor quality improvement of vinegar products.

Key words： vinegar; high-temperature Daqu; acetic acid fermentation; organic acids; volatile compounds

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