椪柑果醋复合脱苦技术与深层液态发酵工艺

doi:10.3969/j.cnki.jdxb.2018.01.017

吉首大学学报（自然科学版）

椪柑果醋复合脱苦技术与深层液态发酵工艺

邹海英，余佶，余兆硕，张敏，刘芳，麻成金

（吉首大学食品科学研究所，湖南吉首 416000）

出版日期:2018-01-25 发布日期:2018-01-27
通讯作者: 麻成金(1963—)，男，湖南凤凰人，吉首大学食品科学研究所教授，主要从事食物资源研究与利用、天然产物化学研究.
基金资助:
湖南省科技成果转化与产业化重点项目（2013CK1010）

Submerged Fermentation Process and Compound Debittering Methods for Ponkan Fruit Vinegar

ZOU Haiying,YU Ji,YU Zhaoshuo,ZHANG Min,LIU Fang,MA Chengjin

(Institute of Food Science,Jishou University,Jishou 416000,Hunan China)

Online:2018-01-25 Published:2018-01-27

摘要/Abstract

摘要：

以新鲜椪柑为原料，采用复合脱苦、酒精发酵、醋酸发酵等工序，研究脱苦型椪柑果醋生产工艺.在超声波辅助活性炭脱苦的基础上，应用β-环糊精对椪柑果汁进一步脱苦，并运用单因素实验与Box-Behnken设计（BBD），对脱苦后果汁的醋酸发酵工艺条件进行优化.实验结果表明，应用复合脱苦技术后，脱苦率可达74.37%，椪柑果醋醋酸发酵工艺的优化条件为醋酸菌接种量10%(mL)，发酵温度33 ℃，摇床转速120 r/min，发酵时间6 d.该条件下，100 mL果醋中总酸实测值为5.52 g，所得椪柑果醋色泽鲜亮，苦涩感少，酸味协调.

关键词： 椪柑果醋, 醋酸发酵, 复合脱苦, 柠檬苦素, 响应面

Abstract:

Taking the fresh Ponkan fruit as the raw material,the production process conditions of vinegar from fresh Ponkan were studied through compound debittering methods,alcohol fermentation and acetic fermentation.The vinegar was debittered by the ultrasonic technology combined with activated carbon and β-cyclodextrin.The influence of factors on acetic fermentation was also studied according to Box-Behnken design based on single factor tests.The results showed that the removal rate was up to 74.37%,and the optimal parameters of the fermentation process were:inoculum size 10 mL/100 mL,temperature 33 ℃,rotation speed 120 r/min,time 6 ds.Under this condition,the total acid content reached 5.52 g in 100 mL Ponkan fruit viuegar.The obtained vinegar has light color and moderate sourness with fresh and little bitter taste.

Key words: Ponkan fruit viuegar, acetic acid fermentation, compound debittering methods, limonin, Box-Behnken design

邹海英，余佶，余兆硕，张敏，刘芳，麻成金. 椪柑果醋复合脱苦技术与深层液态发酵工艺[J]. 吉首大学学报（自然科学版）, DOI: 10.3969/j.cnki.jdxb.2018.01.017.

ZOU Haiying,YU Ji,YU Zhaoshuo,ZHANG Min,LIU Fang,MA Chengjin. Submerged Fermentation Process and Compound Debittering Methods for Ponkan Fruit Vinegar[J]. Journal of Jishou University（Natural Sciences Edition), DOI: 10.3969/j.cnki.jdxb.2018.01.017.

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椪柑果醋复合脱苦技术与深层液态发酵工艺

Submerged Fermentation Process and Compound Debittering Methods for Ponkan Fruit Vinegar

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