食品科学2016，Vol.37Issue(19)：197-203,7.DOI:10.7506/spkx1002-6630-201619033
利用柿子皮混菌发酵制备果醋及品质分析
Mixed Culture Fermentation and Quality Analysis of Persimmon Peel Vinegar
摘要
Abstract
The fermentation of fruit vinegar from persimmon peel, a byproduct of persimmon processing using Gluconobacter oxydans, Lactobacillus plantarumand Leuconostocsp.was studied in this work. Fermentation experiments were carried out using single and mixed cultures. The optimal combination for mixed culture fermentation was determined based on fermentation period and product quality. The aroma components were identified by head-space solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the main organic acids were quantified by reverse-phase high performance liquid chromatography (HPLC) in the best vinegar products. The results showed that a 1:1 (V/V) mixture ofGluconobacter oxydans andLactobacillus plantarumgave the best product quality. The optimal vinegar fermentation time was 6 days. Under these optimized conditions, the sensory evaluation score was 94.9 points, and 51 aroma components, mainly alcohols, esters, with lactic acid and acetic acid being the predominant organic acids, were identified in the product. Moreover, the product had a strong persimmon flavor and a strong vinegar fragrance with a good balance between them and it tasted good.关键词
柿子皮/混菌发酵/果醋/顶空固相微萃取/气相色谱-质谱法/反相高效液相色谱法Key words
persimmon peel/mixed culture fermentation/fruit vinegar/head-space solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS)/reversed-phase high performance liquid chromatography (RP-HPLC)分类
轻工纺织引用本文复制引用
田璐,汪立平..利用柿子皮混菌发酵制备果醋及品质分析[J].食品科学,2016,37(19):197-203,7.基金项目
上海市科委工程中心建设项目 （）
