【摘要】 目的 优化马尾松松针醋发酵工艺。方法 以云南产马尾松松针为原料,酿造马尾松松针醋,以黄酮含量为指标,通过复合酶辅助浸提、酒精发酵、醋酸发酵3个正交试验优化最佳发酵工艺参数。结果 马尾松松针中,黄酮含量5.78%、总糖含量0.78%、水分含量59.36%;优化后的最佳酶解浸提条件:pH 4、料液比为1:15 (g:mL)、酶解温度45℃、酶添加量0.3%;最佳酒精发酵条件:酵母菌接种量0.4%,初始糖度15%,发酵时间9 d;最佳醋酸发酵条件:初始酒精度7%vol,发酵时间7 d,醋酸菌接种量1.0%,发酵温度32℃。此工艺条件下发酵的马尾松松针醋总酸为(4.27±1.02)%,黄酮含量为(3.72±0.73)%,感官评分92.43。结论 最佳工艺条件下酿造的醋成品色泽呈浅绿色,醋味醇和、酸甜味协调、带有松针特有香气。更多还原

【Abstract】 Objective To optimize the fermentation process of Pinus massoniana needle vinegar. Methods Pinus massoniana needles from Yunnan were used as raw materials to brew Pinus massoniana needle vinegar. The optimum fermentation parameters were optimized by 3 orthogonal experiments including complex enzyme-assisted extraction,alcohol fermentation and acetic acid fermentation with the content of flavonoids as indicator. Results The content of total flavonoids was 5.78%, total sugar was 0.78%, and moisture content was 59.36%. The optimal enzymatic extraction conditions were as follows: The pH was 4, solid-liquid ratio was 1:15(g:mL), enzymolysis temperature was 45℃, enzyme addition was 0.3%; the optimum alcohol fermentation conditions were as follows: The inoculation amount of yeast was 0.4%, the initial sugar content was 15%, and the fermentation time was 9 days; the optimal acetic acid fermentation conditions were as follows: The initial alcohol was 7%vol, fermentation time was 7 d, acetic acid inoculum was 1.0%, fermentation temperature was 32℃. Under the optimized conditions, the total acid of Pinus massoniana needles vinegar was(4.27±1.02)%, the flavonoid content was(3.72±0.73)%, and the sensory score was 92.43. Conclusion Under optimum process conditions, the finished vinegar has a light green color, vinegar tastes mellow, a harmonious sweet and sour, and a characteristic aroma of pine needles.更多还原