红茶菌菠萝苦荞果醋在发酵过程中的营养价值分析

Analysis of Nutritional Value of Pineapple and Tartary Buckwheat Vinegar During Fermentation

鉴于目前市面上果醋产品同质化相对严重,本文以菠萝和苦荞为原料,通过红茶菌发酵开发一种新型红茶菌菠萝苦荞果醋,对其发酵过程中基本理化指标(微生物活菌数、pH、总酸、维生素C)和抗氧化活性进行测定分析。结果表明红茶菌菠萝苦荞果醋的最佳发酵工艺下果醋中醋酸菌、酵母菌及乳酸菌总活菌数为137.5×10^(3)CFU·mL^(-1),pH为2.75,总酸含量为4.52 g CH_(3)COOH/L,维生素C浓度为0.17 mg·mL^(-1),DPPH自由基和羟基自由基清除率分别为97.22%和55.51%。综合表明红茶菌菠萝苦荞果醋具有风味独特、维生素C含量丰富以及抗氧化活性强的特点,是一种适于大众的健康饮品。

In view of the serious homogenization of fruit vinegar in the market,a new type of black tea fungus pineapple tartary buckwheat vinegar was developed by black tea fungus fermentation using pineapple and tartary buckwheat as the main materials.The basic physical and chemical indicators including microorganisms,pH,total acid,vitamin C and antioxidant activity were determined and analyzed.The experimental results indicated that under the optimum formulation,the total number of acetic acid bacteria,yeasts and lactic acid bacteria in the fruit vinegar was 137.5×10^(3) CFU·mL^(-1),and the pH was 2.75.The total acid content was 4.52 g CH_(3)COOH/L,the vitamin C concentration was 0.17 mg·m L^(-1),and the scavenging rates of DPPH radical and hydroxyl radical were 97.22%and 55.51%,respectively.The experimental results indicated that the pineapple tartary buckwheat vinegar has unique flavor,rich vitamin C content and strong antioxidant activity,which is a healthy beverage suitable for the public.