摘要
为了提高传统玫瑰醋的生产效率,以装料量为500 kg的陶缸作发酵容器,在自然发酵条件下,分别在1.5、2.5、3.5 g/100 mL的初始酸度进行补料,补料体积比(原醋液:黄酒醪)设置为2:1和1:1两种情况,完成玫瑰醋补料发酵工艺的研究。结果表明:在初始酸度2.5 g/100 mL时补加等体积酒醪,发酵过程酸度最高上升到(5.59±0.27)g/100 mL(对照组为(5.19±0.23)g/100 mL),醋酸发酵周期从90 d缩短至78 d;非挥发性有机酸积累量达(27.15±1.11)mg/mL(对照组为(24.57±0.69)mg/mL),样品酸甜适口,酸味柔和;补料成品色率达到1.8×10^5(对照组色率为1.9×10^5),色泽接近传统玫瑰醋。该工艺的完成对玫瑰醋生产企业扩大产量、提高效率有积极意义。
The production of traditional rose vinegar is an open,multilateral fermentation process,which is obtained through a series of reactions such as saccharification,alcohol fermentation and acetic acid fermentation.At the right time,rice supplement,sugar supplement or alcohol supplement can complete the fed-batch fermentation,among which alcohol supplement is closer to the end of the reaction which is the simplest way to achieve the expansion of production and efficiency.However,there has been no report on the improvement of the technique of fed-batch fermentation of rose vinegar production.Fermentation of rose vinegar with indica rice in 500 kg cylindrical fermentation container.Under the natural fermentation conditions,fed-batch fermentation was carried out at initial acidity of 1.5,2.5 and 3.5 g/100mL,respectively.The ratio of vinegar to wine mash is set at 2:1(v:v)and 1:1(v:v).Through direct titration with Flynn reagent,alcohol distillation,indicator and potentiometric titration for acid-base titration,UV spectrophotometer,HPLC method,five important indexes including reducing sugar,alcohol content,acidity,color ratio and organic acid were determined.The effects of initial acidity and fed-batch volume on the fermentation of rose vinegar were studied.The results showed that the appropriate fed-batch volume could not only increase the yield of acetic acid fermentation,but also improve the acidity and efficiency of acetic acid fermentation.The color of rose vinegar depends on the feeding time and fed-batch volume.The earlier the vinegar is added,the closer the color is to traditional rose vinegar,but the more the vinegar is added,the greater the influence on the color is.Combining the change of organic acid composition and content with sensory evaluation results,the relationship between the improved fermentation mode and the formation of main flavor substances was discussed to determine the feasibility of fed-batch fermentation of rose vinegar.When the initial acidity was 2.5 g/100mL,the maximum acidity increased to(5.59±0.27)g/100mL(control group(5.19±0.23)g/100mL)after adding the same amount of mash.Compared with the traditional rose vinegar,the acidity content increased significantly(P<0.05).The time of acetic acid fermentation was shortened from 90 days to 78 days,which indicated that fed-batch fermentation could effectively improve fermentation efficiency and save more manpower,material and financial resources.The total amount of nonvolatile organic acids was(27.15±1.11)mg/mL(control group(24.57±0.69)mg/mL).The improvement of this index could make the samples have the characteristics of soft acidity and strong vinegar taste.The color ratio of the final product is 1.8×10^5(the traditional process color rate is 1.9×10^5),which is consistent with that of the traditional rose vinegar.This study has positive significance for the production of rose vinegar to expand production,improve efficiency and realize continuous production throughout the year.
作者
蒋予箭
黄炳文
李婷
Jiang Yujian;Huang Bingwen;Li Ting(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2019年第15期304-311,共8页
Transactions of the Chinese Society of Agricultural Engineering
基金
2019年浙江省基础公益研究计划(GG19C200001)
关键词
发酵
风味
优化
玫瑰醋
补料
有机酸
色率
fermentation
flavors
optimization
rose vinegar
fed-batch
organic acids
color ratio