纤维素酶辅助水解杜仲叶醋的发酵条件

Fermentation of Eucommia ulmoides Oliv.leaf vinegar assisted by cellulose

杜仲叶含有多种生理活性成分。研究了纤维素酶辅助水解杜仲叶醋的主要发酵条件。结果表明,杜仲叶粉加水得到杜仲叶浆(1:5料液比),再添加0.8%的纤维素酶在45℃下振荡酶解4h后,得到的杜仲叶浆中总可溶性糖含量最高可达36.93g/L;对水解后的杜仲叶浆进行补糖(204g/L)、接种酵母菌进行酒精发酵,可得到酒精含量为10%～11%(V/V)的杜仲叶浆;再用蒸馏水调整杜仲叶浆中的酒精含量至4%(V/V),然后接种醋酸菌进行醋酸发酵,最后得到总酸(以乙酸计)为40～45g/L、酒精≤0.5%的杜仲叶醋。感官评价结果表杜仲叶醋中加入0.05%柠檬酸,0.015%苹果酸,4.5%葡萄糖配成的杜仲醋饮品风味更好。

The leaf of Eucommia ulmoides Oliv.possessed many kinds of bioactive components.This paper studied the fermentation conditions of Eucommia ulmoides Oliv.leaf vinegar.The results showed that the Eucommia vinegar could be produced by the following conditions：the slurry of Eucommia ulmoides leaf（the ratio of leaf powder to water was 1：5）was added with 0.8% of cellulase,and then stirred at 45℃ to fully release soluble sugar and bioactive compounds.After 4h of hydrolysis,the soluble sugar could reach to the highest content at 36.93g/L in the leaf slurry.Following supplement with glucose（204g/L）,the slurry was inoculated with yeast for alcohol fermentation.Until the slurry alcohol reached to 10%~11%（V/V）,the alcohol content was adjusted to 4%（V/V）in order to conduct acetic acid fermentation.Finally,the Eucommia ulmoides leaf vinegar,with 40～45g/L of acetic acid and less than 0.5% of alcohol was obtained by fermentation of acetic acid bacteria.Sensory evaluation showed that the vinegar containing 0.05% citric acid,0.015% malic acid,4.5% glucose was more desirable.