摘要
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.
作者
庞庭才
郝俊光
杨金海
施绍颖
何惠贤
罗东伟
PANG Ting-cai;HAO Jun-guang;YANG Jin-hai;SHI Shao-ying;HE Hui-xian;LUO Dong-wei(Qinzhou Key Laboratory of Food Flavor Analysis and Control,Beibu Gulf University,Qinzhou 535011,China;Institute of Science and Technology Information of Luocheng Mulao Autonomous County,Hechi 546400,China;Guangxi Dayi Ecological Food Co.,Ltd.,Hechi 546400,China)
出处
《中国调味品》
CAS
北大核心
2023年第7期137-141,共5页
China Condiment
基金
广西重点研发计划(桂科AB21238006)
大学生创新创业训练计划项目(S202211607178)。
关键词
毛葡萄
果醋
单位酸色价
感官评价
Vitis quinquangularis
fruit vinegar
unit acid color value
sensory evaluation