不同发酵方法对枣醋主要有机酸含量的影响

Effects of Different Fermentation Processes on Contents of Main Organic Acids of Jujube Vinegar

为探讨不同发酵方法对枣醋中主要有机酸含量的影响以及枣醋酸味成分来源,以枣渣和大米为原料,研究大米熟料发酵、生料发酵及酒精直接发酵3种发酵方法对枣醋品质的影响。采用高效液相色谱法对不同发酵方法生产的枣醋中8种主要有机酸含量进行测定,结果表明:大米和枣渣混合发酵能提高食醋有机酸含量,枣醋有机酸种类和含量与发酵方法等因素有关。采用熟料发酵法能够显著提高枣醋中柠檬酸和琥珀酸的含量,其非挥发性有机酸比例最高;采用生料发酵法,有机酸含量最高而非挥发性有机酸比例低于熟料发酵;采用酒精发酵法,有机酸含量较低。与米醋相比,添加枣渣能显著提高有机酸含量,同时丰富枣醋的风味。此方法为枣渣等果品副产物在工业上的应用提供了新途径。

In order to study the effects of fermentation processes on contents of main organic acids of jujube vinegar and the source of its acid composition,using rice and jujube residues as raw materials,the effects of quality of the jujube vinegar was studied by cooking saccharification rice fermentation,rice raw materials fermentation and with alcohol and jujube residuces direct fermentation.Eight kinds of organic acid contents of jujube vinegar with different fermentation process were analyzed by high performance liquid chromatography,the results showed that rice and jujube residuces mixed fermentation could improve the contents organic acids of vinegar,the kinds of organic acid and contents were influenced by some factors such as fermentation methods.Using the cooking saccharification rice fermentation can markedly improve the contents of citric acid and succinic acid of the jujube vinegar,and the proportion of the nonvolatile was the highest of all; using the rice raw materials fermentation,the content of organic acids was the highest,the proportion of the nonvolatile of it was lower than cooking saccharification rice fermentation; using the alcohol and jujube residuces direct fermentation,the contents of organic acid was the lowest.Compared with rice vinegar,adding jujube residues could markedly increase the contents of organic acid and enrich the flavor of jujube vinegar.This fermentation process provided a new way for comprehensive utilization of the fruit by-products.