【摘要】：山棗(Ziziphusjujubevat.spinosa),又稱酸棗,其各部位都可入藥,營(yíng)養(yǎng)價(jià)值較高,含有豐富的營(yíng)養(yǎng)物質(zhì)尤其是維生素含量,其中維生素C含量可以達(dá)到蘋(píng)果的166倍,山棗分布較廣,產(chǎn)量很多。但是山棗本身口感酸澀不適合直接食用,加工利用率不高。果醋作為新型的健康飲品,果醋具有美容養(yǎng)顏、降低膽固醇、提高免疫力等功效,越來(lái)越受到大眾的青睞。為促進(jìn)山棗加工技術(shù)進(jìn)步,避免資源浪費(fèi),增加果醋加工的花色品種,本研究是以遼西山棗為原料進(jìn)行加工,進(jìn)行醋酸發(fā)酵和澄清工藝研究,采用響應(yīng)面法優(yōu)化得到最優(yōu)發(fā)酵條件,并對(duì)山棗果醋香氣成分進(jìn)行分析,制備山棗果醋。試驗(yàn)結(jié)果如下:1.與靜置發(fā)酵相比較,搖床振蕩發(fā)酵方式更具優(yōu)勢(shì),發(fā)酵效率較高,搖床振蕩發(fā)酵發(fā)酵液總酸含量為4.86g/100mL,靜置發(fā)酵發(fā)酵液總酸含量為2.08g/100mL,當(dāng)發(fā)酵到第10天時(shí),搖床振蕩發(fā)酵比靜置發(fā)酵總酸含量高2.78g/100mL。2.以發(fā)酵溫度、初始酒精度、醋酸菌接種量、pH值四個(gè)單因素作為影響因素,進(jìn)行醋酸發(fā)酵工藝研究,采用響應(yīng)面優(yōu)化設(shè)計(jì),結(jié)果表明,發(fā)酵溫度、醋酸菌接種量、初始酒精度和pH值與總酸含量呈正比關(guān)系,得到本試驗(yàn)的最佳發(fā)酵工藝條件為發(fā)酵溫度32℃、醋酸菌接種量12%、初始酒精度7、pH值為5,在最優(yōu)工藝條件下,總酸含量為 5.54g/100mL。3.為獲得澄清的果醋制品,對(duì)澄清工藝進(jìn)行試驗(yàn)。比較了明膠、殼聚糖、硅藻土等三種澄清劑果醋處理液的透光率,選擇出的最適澄清劑為殼聚糖,殼聚糖對(duì)山棗醋進(jìn)行澄清透光率可以達(dá)到94.4%。以透光率為衡量指標(biāo),將殼聚糖的添加量、澄清時(shí)間和澄清溫度三個(gè)因素作為影響因素,采用響應(yīng)面對(duì)山棗果醋澄清條件進(jìn)行優(yōu)化,最佳澄清條件為:殼聚糖添加量0.3g/L,澄清時(shí)間5h、澄清溫度39℃,透光率為94.3%。4.本試驗(yàn)采用HS-SPME法,收集山棗汁和山棗果醋的香氣通過(guò)GC-MS分析比較發(fā)酵前后,發(fā)酵液香氣成分的變化。結(jié)果表明:山棗汁和山棗果醋其香氣成分分別為32種和41種。其中,山棗汁中酮類(lèi)和醛類(lèi)種類(lèi)減少,發(fā)酵后的山棗果醋中羧酸類(lèi)和酯類(lèi)物質(zhì)增多,而其他的香氣物質(zhì)種類(lèi)也有小幅度的變化,經(jīng)過(guò)試驗(yàn)判斷其香氣成分的變化趨勢(shì)符合果醋的二次發(fā)酵原理。5.對(duì)山棗果醋的感官指標(biāo)、理化指標(biāo)、微生物指標(biāo)進(jìn)行測(cè)定,評(píng)價(jià)均符合GB/T 30884-2014《蘋(píng)果醋飲料》和微生物指標(biāo)均符合GB7101-2015《食品安全國(guó)家標(biāo)準(zhǔn)飲料》。
[Abstract]:Mountain jujube (Ziziphusjujubevat.spinosa), also called Zizyphus jujuba, can be used in every part of it, and its nutritive value is high. It contains rich nutrients, especially vitamin C, which can reach 166times as much as apple, and it has a wide distribution and a lot of yield. But mountain jujube itself taste acerbity is not suitable for direct consumption, processing efficiency is not high. Fruit vinegar, as a new health drink, is more and more popular for its beauty, cholesterol, immunity and so on. In order to improve the processing technology, avoid the waste of resources and increase the variety of fruit vinegar processing, this study was to study the acetic acid fermentation and clarification process of Liaoxi jujube as raw material. The optimum fermentation conditions were obtained by using response surface method, and the aroma components of mountain jujube vinegar were analyzed to prepare mountain jujube vinegar. The results are as follows: 1. Compared with static fermentation, the shaking fermentation method has more advantages, and the fermentation efficiency is higher. The total acid content of shaking fermentation broth is 4.86 g / 100 mL, and the total acid content of static fermentation broth is 2.08 g / 100 mL, and when the fermentation reaches 10 days, the total acid content of the shaking fermentation broth is 2.08 g / 100 mL. The total acid content in shaking table was 2.78 g / 100 ml 路2. 2 higher than that in static fermentation. The fermentation process of acetic acid was studied by four single factors: fermentation temperature, initial alcohol content, inoculation amount of acetic acid bacteria and pH value. The optimum design of response surface was used. The results showed that the fermentation temperature and inoculation amount of acetic acid bacteria were determined. The initial alcohol content and pH value were proportional to the total acid content. The optimum fermentation conditions were obtained as follows: fermentation temperature 32 鈩，

本文編號(hào)：2321948