山枣果醋发酵工艺优化研究
发布时间：2018-11-10 08:40
【摘要】：山枣(Ziziphusjujubevat.spinosa),又称酸枣,其各部位都可入药,营养价值较高,含有丰富的营养物质尤其是维生素含量,其中维生素C含量可以达到苹果的166倍,山枣分布较广,产量很多。但是山枣本身口感酸涩不适合直接食用,加工利用率不高。果醋作为新型的健康饮品,果醋具有美容养颜、降低胆固醇、提高免疫力等功效,越来越受到大众的青睐。为促进山枣加工技术进步,避免资源浪费,增加果醋加工的花色品种,本研究是以辽西山枣为原料进行加工,进行醋酸发酵和澄清工艺研究,采用响应面法优化得到最优发酵条件,并对山枣果醋香气成分进行分析,制备山枣果醋。试验结果如下:1.与静置发酵相比较,摇床振荡发酵方式更具优势,发酵效率较高,摇床振荡发酵发酵液总酸含量为4.86g/100mL,静置发酵发酵液总酸含量为2.08g/100mL,当发酵到第10天时,摇床振荡发酵比静置发酵总酸含量高2.78g/100mL。2.以发酵温度、初始酒精度、醋酸菌接种量、pH值四个单因素作为影响因素,进行醋酸发酵工艺研究,采用响应面优化设计,结果表明,发酵温度、醋酸菌接种量、初始酒精度和pH值与总酸含量呈正比关系,得到本试验的最佳发酵工艺条件为发酵温度32℃、醋酸菌接种量12%、初始酒精度7、pH值为5,在最优工艺条件下,总酸含量为 5.54g/100mL。3.为获得澄清的果醋制品,对澄清工艺进行试验。比较了明胶、壳聚糖、硅藻土等三种澄清剂果醋处理液的透光率,选择出的最适澄清剂为壳聚糖,壳聚糖对山枣醋进行澄清透光率可以达到94.4%。以透光率为衡量指标,将壳聚糖的添加量、澄清时间和澄清温度三个因素作为影响因素,采用响应面对山枣果醋澄清条件进行优化,最佳澄清条件为:壳聚糖添加量0.3g/L,澄清时间5h、澄清温度39℃,透光率为94.3%。4.本试验采用HS-SPME法,收集山枣汁和山枣果醋的香气通过GC-MS分析比较发酵前后,发酵液香气成分的变化。结果表明:山枣汁和山枣果醋其香气成分分别为32种和41种。其中,山枣汁中酮类和醛类种类减少,发酵后的山枣果醋中羧酸类和酯类物质增多,而其他的香气物质种类也有小幅度的变化,经过试验判断其香气成分的变化趋势符合果醋的二次发酵原理。5.对山枣果醋的感官指标、理化指标、微生物指标进行测定,评价均符合GB/T 30884-2014《苹果醋饮料》和微生物指标均符合GB7101-2015《食品安全国家标准饮料》。
[Abstract]:Mountain jujube (Ziziphusjujubevat.spinosa), also called Zizyphus jujuba, can be used in every part of it, and its nutritive value is high. It contains rich nutrients, especially vitamin C, which can reach 166times as much as apple, and it has a wide distribution and a lot of yield. But mountain jujube itself taste acerbity is not suitable for direct consumption, processing efficiency is not high. Fruit vinegar, as a new health drink, is more and more popular for its beauty, cholesterol, immunity and so on. In order to improve the processing technology, avoid the waste of resources and increase the variety of fruit vinegar processing, this study was to study the acetic acid fermentation and clarification process of Liaoxi jujube as raw material. The optimum fermentation conditions were obtained by using response surface method, and the aroma components of mountain jujube vinegar were analyzed to prepare mountain jujube vinegar. The results are as follows: 1. Compared with static fermentation, the shaking fermentation method has more advantages, and the fermentation efficiency is higher. The total acid content of shaking fermentation broth is 4.86 g / 100 mL, and the total acid content of static fermentation broth is 2.08 g / 100 mL, and when the fermentation reaches 10 days, the total acid content of the shaking fermentation broth is 2.08 g / 100 mL. The total acid content in shaking table was 2.78 g / 100 ml 路2. 2 higher than that in static fermentation. The fermentation process of acetic acid was studied by four single factors: fermentation temperature, initial alcohol content, inoculation amount of acetic acid bacteria and pH value. The optimum design of response surface was used. The results showed that the fermentation temperature and inoculation amount of acetic acid bacteria were determined. The initial alcohol content and pH value were proportional to the total acid content. The optimum fermentation conditions were obtained as follows: fermentation temperature 32 鈩，
本文编号：2321948
[Abstract]:Mountain jujube (Ziziphusjujubevat.spinosa), also called Zizyphus jujuba, can be used in every part of it, and its nutritive value is high. It contains rich nutrients, especially vitamin C, which can reach 166times as much as apple, and it has a wide distribution and a lot of yield. But mountain jujube itself taste acerbity is not suitable for direct consumption, processing efficiency is not high. Fruit vinegar, as a new health drink, is more and more popular for its beauty, cholesterol, immunity and so on. In order to improve the processing technology, avoid the waste of resources and increase the variety of fruit vinegar processing, this study was to study the acetic acid fermentation and clarification process of Liaoxi jujube as raw material. The optimum fermentation conditions were obtained by using response surface method, and the aroma components of mountain jujube vinegar were analyzed to prepare mountain jujube vinegar. The results are as follows: 1. Compared with static fermentation, the shaking fermentation method has more advantages, and the fermentation efficiency is higher. The total acid content of shaking fermentation broth is 4.86 g / 100 mL, and the total acid content of static fermentation broth is 2.08 g / 100 mL, and when the fermentation reaches 10 days, the total acid content of the shaking fermentation broth is 2.08 g / 100 mL. The total acid content in shaking table was 2.78 g / 100 ml 路2. 2 higher than that in static fermentation. The fermentation process of acetic acid was studied by four single factors: fermentation temperature, initial alcohol content, inoculation amount of acetic acid bacteria and pH value. The optimum design of response surface was used. The results showed that the fermentation temperature and inoculation amount of acetic acid bacteria were determined. The initial alcohol content and pH value were proportional to the total acid content. The optimum fermentation conditions were obtained as follows: fermentation temperature 32 鈩，
本文编号：2321948
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