利用柿子皮混菌发酵制备果醋及品质分析

Mixed Culture Fermentation and Quality Analysis of Persimmon Peel Vinegar

以柿子加工副产物柿子皮为主要原料,采用氧化葡萄糖酸杆菌、植物乳杆菌、明串珠菌发酵酿造果醋。通过单一菌种、多菌组合的发酵实验,以发酵时间和产品质量为指标,确定混合菌种发酵的最佳组合。采用顶空固相微萃取结合气相色谱-质谱联用技术鉴定了最佳醋品的挥发性香气成分,采用反相高效液相色谱法测定了主要有机酸含量。结果表明:当V(氧化葡萄糖酸杆菌)∶V(植物乳杆菌)=1∶1时,醋品品质最佳,发酵时间6 d,感官品评94.90分,共鉴定出51种挥发性香气成分,主要为醇类和酯类,有机酸中乳酸和乙酸为主要有机酸,柿香味和醋香浓郁、协调,口感佳,品质优。

The fermentation of fruit vinegar from persimmon peel, a byproduct of persimmon processing usingGluconobacter oxydans, Lactobacillus plantarum and Leuconostoc sp. was studied in this work. Fermentation experimentswere carried out using single and mixed cultures. The optimal combination for mixed culture fermentation was determinedbased on fermentation period and product quality. The aroma components were identified by head-space solid phasemicro-extraction combined with gas chromatography-mass spectrometry （HS-SPME-GC-MS） and the main organic acidswere quantified by reverse-phase high performance liquid chromatography （HPLC） in the best vinegar products. The resultsshowed that a 1：1 （V/V） mixture of Gluconobacter oxydans and Lactobacillus plantarum gave the best product quality. Theoptimal vinegar fermentation time was 6 days. Under these optimized conditions, the sensory evaluation score was 94.9points, and 51 aroma components, mainly alcohols, esters, with lactic acid and acetic acid being the predominant organicacids, were identified in the product. Moreover, the product had a strong persimmon flavor and a strong vinegar fragrancewith a good balance between them and it tasted good.