发酵罐结构对浙江玫瑰醋品质的影响

Effects of Fermenter Type on the Quality of Zhejiang Rosy Vinegar

采用回流搅拌发酵罐、气动搅拌发酵罐和机械搅拌发酵罐,对浙江玫瑰醋冲缸放水之后进行机械化酿造;并对发酵结束后的浙江玫瑰醋得率、有机酸和挥发性成分进行测定,比较不同发酵罐和搅拌频率对浙江玫瑰醋品质的影响。结果表明:用气动搅拌发酵罐和机械搅拌发酵罐,搅拌频率为5 d 1次的酿造方式,可以将浙江玫瑰醋得率从传统的7.84 kg(1 kg大米生产醋质量)分别提高到8.25 kg和8.13 kg;回流搅拌发酵罐生产的玫瑰醋乳酸含量较高,机械搅拌发酵罐可以提高玫瑰醋中非挥发有机酸酸含量,对有机酸含量进行主成分分析和聚类分析发现,不同发酵罐对浙江玫瑰醋有机酸组成有较大影响,搅拌频率对有机酸影响不大;搅拌频率的增加可以增加玫瑰醋中氨基酸含量;用回流搅拌发酵罐生产的浙江玫瑰醋挥发性成分显著低于其他玫瑰醋,对挥发性成分含量进行主成分分析和聚类分析发现,发酵罐对玫瑰醋中挥发性成分影响较大,搅拌频率影响较小。采用气动搅拌发酵罐并且搅拌频率为5 d 1次方式生产的玫瑰醋与传统玫瑰醋品质最接近。

In this study,a reflux stirring fermenter,a pneumatic stirring fermenter and a mechanical stirring fermenter were separately used for mechanized brewing of Zhejiang rosy vinegar after adding water.The yield,organic acid composition,and volatile components of Zhejiang rosy vinegar were determined after the completion of fermentation.The results showed that the yield of Zhejiang rosy vinegar made from 1 kg of rice was increased from 7.84 kg to 8.25 and 8.13 kg by using the pneumatic stirring fermenter and the mechanical stirring fermenter with a stirring frequency of once every fi ve days compared with the traditional fermenter,respectively.The content of lactic acid in rosy vinegar produced using the reflux stirring fermenter was relatively high,and the content of non-volatile organic acid in rosy vinegar was increased by using the pneumatic stirring fermenter.Principal component analysis and cluster analysis showed that different fermenters had a great effect on organic acid composition of Zhejiang rosy vinegar whereas stirring frequency had little effect.The amino acid content increased with the increase in stirring frequency.The amount of volatile components produced by using the reflux stirring fermenter was significantly lower than that obtained using the other fermenters.Principal component analysis and cluster analysis showed that different fermenters had a significant influence on volatile components while stirring frequency had little influence.The quality of the rosy vinegar produced by using the pneumatic stirring fermenter with a stirring frequency of once every fi ve days was the closest to that of traditional rosy vinegar.