食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 148 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037735

研究报告

四川麸醋生醋后工序和成品醋存放过程中非生物性沉淀物质组成及其变化分析

  • 周力 ,
  • 李长胜 ,
  • 董豪 ,
  • 赵明 ,
  • 袁英豪 ,
  • 李建龙 ,
  • 胡凯弟 ,
  • 刘爱平 ,
  • 李琴 ,
  • 赵宁 ,
  • 刘书亮
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  • (四川农业大学 食品学院,四川 雅安,625014)
第一作者:硕士研究生(李建龙特聘副教授和刘书亮教授为共同通信作者,E-mail:jlli999@foxmail.com;lsliang999@163.com)

收稿日期: 2023-10-23

  修回日期: 2023-11-29

  网络出版日期: 2024-10-29

基金资助

四川省科技厅项目(2023ZHCG0081)

收起

Analysis of the composition and changes of non-biological precipitates in the post-treatment process and finished vinegar storage process of Sichuan bran vinegar

  • ZHOU Li ,
  • LI Changsheng ,
  • DONG Hao ,
  • ZHAO Ming ,
  • YUAN Yinghao ,
  • LI Jianlong ,
  • HU Kaidi ,
  • LIU Aiping ,
  • LI Qin ,
  • ZHAO Ning ,
  • LIU Shuliang
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  • (College of Food Science, Sichuan Agricultural University, Ya'an 625014, China)

Received date: 2023-10-23

  Revised date: 2023-11-29

  Online published: 2024-10-29

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摘要

为了了解四川麸醋非生物性沉淀物质的组成以及后工序和存放过程中沉淀物质的含量变化,该文对四川麸醋生醋后工序的醋液和部分工序的醋液沉淀以及成品醋存放过程的醋液及其沉淀进行物质组成成分和含量分析。结果表明,四川麸醋生醋的总酸含量在4.6~4.9 g/100 mL,经过一系列工序处理后的成品醋总酸含量维持在6.0~6.4 g/100 mL;四川麸醋的沉淀组成以蛋白质和淀粉为主,占总沉淀的50%~60%,是组成沉淀的最主要物质;在生醋后工序中,双效降膜和熬制会导致水分挥发约20%左右使醋液浓缩,是醋液中蛋白质、淀粉等物质含量增加的两个重要工序、大罐静置陈酿和膜滤工序可以去除已经形成的沉淀物质,但对于防控后续的再次返浑并没有显著的效果;在成品醋存放过程中,食醋沉淀量随着存放时间延长而逐步增加至0.29%左右,其主要以蛋白质、淀粉、果胶、Fe3+、Ca2+等增加为主。该研究结果为生产企业调整食醋后工序和防控成品醋返浑提供了理论基础。

关键词： 四川麸醋; 后工序; 存放; 沉淀组成; 分析

本文引用格式

周力 , 李长胜 , 董豪 , 赵明 , 袁英豪 , 李建龙 , 胡凯弟 , 刘爱平 , 李琴 , 赵宁 , 刘书亮 . 四川麸醋生醋后工序和成品醋存放过程中非生物性沉淀物质组成及其变化分析[J]. 食品与发酵工业, 2024 , 50(19) : 148 -156 . DOI: 10.13995/j.cnki.11-1802/ts.037735

Abstract

In order to understand the composition of abiotic precipitate in Sichuan bran vinegar and its variation during the post-process and storage, ingredients of vinegar sample and sediment sample taken from different processes were analyzed and quantified in present study, including the raw vinegar and sediment from the whole or partial post-treatment process, and the liquid and sediment of the final product during storage.The results showed that the total acid content of raw Sichuan bran vinegar ranged from 4.6 to 4.9 g/100 mL, and it maintained between 6.0 to 6.4 g/100 mL after a series of processes.The sediment of Sichuan bran vinegar is mainly composed of protein and starch, which represent the major substances in sediment and account for 50%-60%.Among all the post production processes, double-effect falling film and boiling will cause 20% water evaporation and further led to concentrating the vinegar.These two processes considerably contribute to the increase in the content of protein, starch, and other substances in liquid.Although large tank static aging and membrane filtration can remove the sediment that have already formed, no significant effect on the prevention and control of subsequent turbidity has been observed.The amount of sediment in the final product gradually increased to about 0.29% along the storage time, mainly with an increase in protein, starch, pectin, iron ions, calcium ions, etc.The results of this study are intended to provide a theoretical basis for the vinegar enterprises to adjust the post-process vinegar and control measures towards non-biological precipitates.

Key words： Sichuan bran vinegar; post-treatment process; storage; composition of sediment; analysis

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