红心火龙果百香果复合果醋的开发与品质分析

Development and Quality Evaluation of Red-Fleshed Dragon Fruit-Passion Fruit Compound Vinegar Drink

为拓宽百香果和火龙果加工形式,降低扩种后的滞销风险,该研究以‘桂热1号’红心火龙果和‘台农1号’紫皮百香果为原料开发一款复合果醋。以发酵时间、初始pH值和初始酒精度为影响因素,以黄酮含量、甜菜红素含量、DPPH自由基清除率、总酸含量为指标,进行复合原醋单因素和响应面醋酸发酵试验,得出最佳发酵条件:发酵时间73 h、初始pH值4.0、初始酒精度5%vol,原醋总酸含量43.35 g/L。以原醋、白砂糖和红曲米粉提取液的添加量为影响因素,以感官评分为响应指标,进行复合果醋单因素和响应面调配试验,得出果醋最佳配方:原醋添加量6%、白砂糖添加量99 g/L、红曲米粉提取液添加量64%,所得果醋酸甜可口,色泽鲜红,感官评分为88.5,总酸含量为2.81 g/L,总糖含量为101.78 g/L,色价为0.36 U/mL,含12种有机酸和31种挥发性风味物质。

A compound fruit vinegar drink was developed with′Guire No.1′red-fleshed dragon fruits and′Tai-nong No.1′passion fruits in this research content to broaden the product forms of passion fruits and dragon fruits and reduce the risk of being unsalable after expanded production.Single factor tests and response surface methodology were employed to optimize the fermentation time,initial pH value,and initial alcohol content of fermentation,with the flavonoid content,betacyanin content,DPPH free radical scavenging rate,and total acids as the response indexes.The fermentation conditions were optimized as follows:fermentation with the initial pH4.0 and initial alcohol of 5%vol for 73 h,under which the obtained raw vinegar showed the total acids of 43.35 g/L.Furthermore,single factor and response surface tests were carried out to optimize the addition of raw vinegar,white granulated sugar,and red yeast rice powder extract,with the sensory score of compound fruit vin-egar as the response index.The optimal formula of the compound fruit vinegar was as follows:raw vinegar of 6%,white granulated sugar of 99 g/L,and red yeast rice powder extract of 64%.The obtained compound fruit vinegar drink was sweet and sour,bright red,with a sensory score of 88.5,total acids of 2.81 g/L,total sugar of 101.78 g/L,and color value of 0.36 U/mL.Twelve organic acids and 31 volatile flavor substances were detected in the compound fruit vinegar drink.