山楂复合果醋发酵工艺的研究

Research of fermentation conditions of compound hawthorn fruit vinegar

以山楂、红枣和枸杞为原料,采用响应面法优化复合果醋的发酵工艺条件,并研究山楂复合果醋发酵过程中复合果醋中多糖、游离氨基酸、黄酮类物质、多酚物质含量的变化,以及对OH·、DPPH·清除率的变化。结果表明,复合果醋发酵的最佳工艺条件为:接种量5.7%、初始酒精度6.9%、发酵时间6d、复合果醋的总酸度为4.32g/100m L;山楂复合果醋经发酵后,多糖含量、黄酮类物质含量变化不明显,游离氨基酸含量、多酚物质含量则明显上升,发酵后复合果醋清除OH·、DPPH·的能力增强。

The fermentation conditions of compound fruit vinegar were optimizationed by response surface from hawthorn,red jujube and medlar,the changs of contents of amylose,FAA,flavonoid, polyphenols and clearence of OH.,DPPH- were studied in fermentation process of compound fruit vinegar.The results showed that the optimum fermentation conditions of compound fruit vinegar were 5.7% inoculum concentration, 6.9% incipient alcoholic strength, 6d fermentation time, the totel acidity of compound fruit vinegar was 4.32mg/100mL： the changes of contents of amylose and flavonoid were not markedness, the changes of contents of FAA, polyphenols and clearence of OH·,DPPH. were markedly increased.The clearences of OH·and DPPH· of compound fruit vinegar were increased after fermented.