鲜食糯玉米葡萄醋饮料酿造工艺

Fermentation Technology of Waxy Corn Grape Vinegar Beverage

为了丰富鲜食玉米种类,促进其产业发展,本文研究了鲜食糯玉米葡萄醋饮料的制备工艺。以鲜食糯玉米为主要原料,葡萄为辅料,综合运用米酒、果酒酿造技术以及醋酸发酵技术,制备鲜食糯玉米酒和葡萄酒。将二者按比例混合后进行醋酸发酵制备鲜食糯玉米葡萄醋,经调配后得到鲜食糯玉米果醋饮料。采用单因素试验和正交试验,优化发酵工艺条件和饮料配方,并按照国标的方法测定微生物指标。结果表明:鲜食糯玉米酒酿造工艺为:破碎玉米粒和玉米芯以5∶l比例混合,蒸煮糊化后,接入酒曲5%,25℃发酵5d;葡萄酒酿造工艺为:酵母接种量5%,初始糖度13.3%,发酵温度30℃,发酵时间4d;鲜食糯玉米葡萄醋醋酸酿造工艺为:将糯玉米酒和葡萄酒以4∶1混合后,接入15%醋酸菌,30℃,120r·min-1,摇床发酵6d;鲜食糯玉米葡萄醋饮料配方为:原醋20%,蔗糖10%,柠檬酸0.2%。所得鲜食糯玉米葡萄醋饮料呈琥珀色,澄清透明,具有玉米清香和葡萄香味,口感协调,风味独特;总酸≥5.2×10-3g·mL-1,可溶性固形物≥8×10-2g·mL-1;菌落总数≤100cfu·mL-1,大肠菌群≤3(MPN·mL-1),致病菌未检出。

The aim of this study was to boost the variety of waxy corn product. A vinegar beverage was developed by rice wine, fruit wine and acetic acid fermentation, with waxy corn as the main raw material and grape as the supplement. The optimal alcoholic fermentation and acetic acid fermentation conditions and beverage formulation were investigated using single factor and orthogonal array design. In the optimized waxy corn wine fermentation, waxy corn and waxy corn cob were mixed （5：1 W/W） and gelatinized, liquefied and saccharified by adding SUZHOUTIANJIUQU （5%）, inoculated at 25℃ for 5 d. The optimal conditions for grape wine fermentation were 5% yeast inoculation, 13.3% original sugar degree, fermented at 30℃ for 4 d. Following mixing of waxy corn wine and grape wine（4：1 v/v） , the fermentation mash was inoculated with 15% of the commercial strain of acetic acid bacteria, AS 1.41 for fermentation on a 120 r/min shaker at 30℃ for 6 d. The optimal composition of waxy corn grape vinegar beverage were consisted of 20% waxy corn grape vinegar, 10% sucrose and citric acid 0.2%. The final product obtained tasted soft and had vinegar fragrance and unique flavor of waxy corn and grape. Product quality index of waxy corn grape vinegar beverage were, total acid ≥ 5.2 × 10^-3 g . mL-1, soluble solids content ≥ 8 × 10^-2 g . mL^-1 ; colony count ≤ 100 cfu . mL^-1 1 , coliform group ≤ 3 MPN .10^-2 mL^-1, pathogenic bacteria were not detected.