毛葡萄果醋的研制及品质分析

Development and Quality Analysis of Vitis quinquangularis Fruit Vinegar

以毛葡萄为原料,采用单因素试验与正交试验优化原醋发酵工艺,结果表明,最佳发酵条件为汁皮比3.0∶2.5(质量比)、发酵时间3 d、发酵温度27℃,所得原醋单位酸色价为6.832 U/mL。对所得毛葡萄原醋进行调配,采用单因素试验及响应面设计得到果醋最佳调配配方为原醋12%、白糖10%、蜂蜜0.4%,此时感官评分为84.83分。果醋成品总酸0.34 g/dL,色价1.007 U/mL,单位酸色价2.98 U/mL,花色苷含量34.07 mg/L,L^(*)值55.847,a^(*)值47.529,b^(*)值25.486,含有乙酸、葡萄糖酸等18种有机酸,是一款口感协调、色泽诱人的营养果醋饮品。

With Vitis quinquangularis as the raw material,the raw vinegar fermentation process is optimized by single factor test and orthogonal test.The results show that the best fermentation conditions are as follows:juice-peel ratio is 3.0∶2.5(mass ratio),fermentation time is 3 d and fermentation temperature is 27℃.The unit acid color value of the obtained raw vinegar is 6.832 U/mL.The obtained raw vinegar of Vitis quinquangularis is blended,the best blending formula of fruit vinegar obtained by single factor test and response surface design is 12%raw vinegar,10%sugar,0.4%honey,at this time,the sensory score is 84.83 points.The total acid of the finished fruit vinegar is 0.34 g/dL,the color value is 1.007 U/mL,the unit acid color value is 2.98 U/mL,the anthocyanin content is 34.07 mg/L,L^(*)value is 55.847,a^(*)value is 47.529 and b^(*)value is 25.486.There are 18 kinds of organic acids such as acetic acid and gluconic acid,it is a kind of nutritious fruit vinegar drink with harmonious taste and attractive color.