影响桑葚果醋发酵酸度及品质因素的研究

Study on the Factors Affecting the Acidity and Quality of Mulberry Vinegar Fermentation

为研究在酿造桑葚果醋中,不同桑葚汁浓度、不同醋酸菌接种量以及不同初始酒精度对发酵酸度及品质的影响,分别进行了3个主因素试验。结果表明:桑葚汁在总发酵液中的占比>30%时,前60 d发酵产酸速度最快,与浓度成正比,到陈酿后期360 d,酸度不升反降,与浓度成反比;<30%时,产酸速度前期快,陈酿后期产酸速度平稳上升,均与浓度成正比;其占比等于30%时桑葚果醋中花青素的含量最高,且感官评价最优。在一定范围内醋酸菌接种量与发酵速率存在正相关性,接种量越大,发酵速率越快,但接种量过大时也会影响最终产酸量。初始酒精度为5%、5.5%、6%时,前期产酸速率较快,后期逐渐平稳。

To study the effects of different mulberry juice concentration, inoculation amount of acetic acid bacteria and initial alcohol content on acidity and quality of mulberry vinegar fermentation, three principle factor tests were conducted respectively. Results showed when the concentration of mulberry juice was more than 30% of the total fermentation broth, the fermentation speed was the fastest in the first 60 days, which was proportional to the concentration. The acidity did not continue to increase until the later 360 days, which was inversely proportional to the concentration.When < 30%,the rate of acid production was faster in the early stage and increased steadily in the late stage of aging and was in direct proportion to the concentration. When=30%, the content of anthocyanin in mulberry vinegar was the highest and the sensory evaluation was the best. There was a positive correlation between the inoculation amount of acetic acid bacteria and the fermentation rate in a certain range. The larger the inoculation amount, the faster the fermentation rate but too large the inoculation amount would also affect the final acid production. When the initial alcohol content was 5%, 5.5% and 6%, the acid production rate was faster in the early stage, and then gradually stabilized.