混菌发酵生产芒果醋条件优化及其产品质量评价

Optimization of Fermentation Conditions of Mango Juice to Produce Vinegar with Mixed Bacteria and Evaluation of Its Quality

为了开发一种先进的芒果醋加工工艺技术并对其产品的质量进行评价。以芒果为主要原料,利用酵母菌/醋酸菌混菌发酵酿造芒果醋,通过单因素实验和正交试验优化果醋发酵条件,得到混菌发酵芒果醋的优化条件如下:芒果汁初始糖度为14°Bx,酵母菌最佳添加量为0.15%(v/v),醋酸菌最适接种量为12%(v/v),最佳发酵温度为32℃,最佳发酵时间为9 d,经优化后芒果醋产酸量达到4.93 g/100 mL。酿制出的芒果醋色泽金黄,无沉淀,香气浓郁,酸味柔和,具有芒果独特的风味;其理化及卫生指标达到食醋的国家标准。按照国家标准配制的芒果醋饮料后,采用9段愉悦感官评定法所得结果表明这种芒果醋饮料具有很好的消费者可接受性。本项研究所开发出来的加工工艺技术能生产出品质优良并为消费者所接受的芒果醋,具有先进性。

The aim of this study was to develop an advanced processing technology of mango vinegar and evaluate the quality of its product.Mango vinegar was fermented by mixed yeast and acetic acid bacteria by using mango juice as main raw material.The conditions of fermentation of mango juice to produce fruit vinegar were optimized by single factor experiments followed by orthogonal experimentation.The optimum conditions obtained were as follows:14°Bx initial sugar in mango juice,0.15%yeast,12%(v/v)acetic acid bacteria inoculated,fermentation temperature of 32℃ and fermentation time of 9 days.The produced amount of the mango vinegar after the optimization reached up to 4.93 g/100 mL.The final product of mango vinegar was golden in color and transparent without the presence of precipitate,had strong aroma with sweet and sour taste,was rich in nutrition and had unique aroma of mango.The physicochemical and health indicators met the national standard of fruit vinegar.When the mango vinegar was made into mango vinegar drink according to national standard,sensory test using 9-points hedonic score indicated that it had good consumer acceptability.It concluded that the processing technology developed in this study was able to produce mango vinegar having superior quality and being accepted by consumers,which was advanced.