果香型米醋的研制及风味分析

Development and Flavor Analysis of Fruity Rice Vinegar

猕猴桃汁发酵制得果酒,糯米经糖化发酵制得米酒,果酒与米酒以3∶1,2∶1,1∶1,1∶2,1∶3的比例混合,以10%的接种量接种醋酸菌,在30℃下发酵5天制得果香型米醋。结果表明:当果酒与米酒比为1∶1时,混合发酵果醋的香气成分中含酸类11种,醇类10种,酯类15种,均多于纯果汁发酵果醋,果醋8种特征性有机酸中的草酸、酒石酸、苹果酸、抗坏血酸、柠檬酸含量均高于纯果汁发酵果醋,结合感官分析,发现新产品的酸味更柔和,香气成分更丰富。

The kiwifruit juice is fermented to obtain fruit wine,and the glutinous rice is made by saccharification and fermentation,the fruit wine and rice wine are mixed in the ratios of 3∶1,2∶1,1∶1,1∶2 and 1∶3,acetic acid bacteria are inoculated with 10%inoculum size and fermented for5 days at 30 ℃to obtain the fruity rice vinegar.The results show that when the ratio of fruit wine to rice wine is 1∶1,the aroma components of mixed fermented fruit vinegar contain 11 kinds of acids,10 kinds of alcohols and 15 kinds of esters,are all more than those of pure fruit juice vinegar.The content of oxalic acid,tartaric acid,malic acid,ascorbic acid and citric acid in the 8 characteristic organic acids of fruit vinegar is higher than that of pure fruit juice vinegar.In combination with sensory analysis,it is found that the sourness of new product is softer and the aroma components are richer.