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投稿时间：2021-06-08
投稿时间：2021-06-08
中文摘要: 为酿造一款果香醋香谐调、较好保留水果功能性成分的多依果醋，以云南特色水果多依果为原材料，感官评分、总酸度和可溶性固形物含量为评价指标，采用单因素结合响应面法优化多依果醋酸发酵的工艺参数，并对发酵得到的果醋品质进行测定分析。结果表明：多依果醋酸发酵最佳工艺参数为初始酒精度7%vol、醋酸菌接种量0.4%、装料量40%和发酵时间15 d。在此最佳酿造工艺条件下，多依果醋为黄橙色，总酸含量为（4.42±0.15）g/100 mL，总黄酮含量为（3.83±0.12）mg/L，对DPPH和ABTS+自由基的清除率最高可达86.8%和80.2%，与多依果的原果汁清除率（87.5%和78.9%）相近。该款多依果醋口感谐调，较好的保留了多依果的总黄酮活性成分和抗氧化活性成分。
Abstract:The sensory，total acid，and soluble solids parameters of Docynia delavayi fruit vinegar were evaluated to ensure a good fragrance and the retention of functional ingredients in the vinegar.The single-factor combined response surface method was used to optimize the conditions of acetic fermentation，and the quality of the fruit vinegar was analyzed.The optimal conditions for acetic fermentation were an initial alcohol content of 7%vol，acetic acid bacterial content of 0.4%，a loading amount of 40%，and a fermentation time of 15 days.Under these optimal conditions，the produced D.delavayi fruit vinegar was yellow-orange，with a total acid content of（4.42±0.15）g/100 mL and total flavonoid content of （3.83±0.12）mg/L.The highest free radical scavenging rates of DPPH and ABTS+reached 86.8%and 80.2%，comparable to those of the original juice（87.5%and 78.9%）.This fruit vinegar had a harmonious taste and retained the total flavonoids and antioxidant ingredients in D.delavayi fruit.
keywords: Docynia delavayi fruit vinegar response surface methodology fermentation process antioxidant activity
文章编号：202122015 中图分类号： 文献标志码：
基金项目:云南省教育厅科学研究基金项目（2021J0131）
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