摘要
为了探究发酵基质对果醋品质的影响,以食用酒精发酵柑橘果醋(fermentation of citrus fruit vinegar with alcohol,FCFVA)、酒醋发酵柑橘果醋(wine vinegar ferments citrus fruit vinegar,WVFCFV)、酒汁发酵柑橘果醋(fermented citrus fruit vinegar with wine juice,FCFVWJ)、酒水发酵柑橘果醋(fermented citrus fruit vinegar with wine water,FCFVWW)4种不同发酵基质的果醋为实验原料,对比分析4种发酵基质果醋中的有机酸、氨基酸以及色度和透光率等品质指标。结果表明,发酵基质不同对柑橘果醋的有机酸、酚类物质、蛋白质和氨基酸含量以及色度、透光率都有显著性影响。4种柑橘果醋中,酒醋发酵柑橘果醋(wine vinegar ferments citrus fruit vinegar,WVFCFV)的有机酸和酚类物质含量显著高于其他3种果醋,食用酒精发酵柑橘果醋(fermentation of citrus fruit vinegar with alcohol,FCFVA)的蛋白质及TAA、EAA和NAA含量均高于其他3种果醋。
In order to study the effect of fermentation substrates on the quality of fruit vinegar,four kinds of fruit vinegar with different fermentation substrates,namely fermentation of citrus fruit vinegar with alcohol(FCFVA),wine vinegar ferments citrus fruit vinegar(WVFCFV),fermented citrus fruit vinegar with wine juice(FCFVWJ)and fermented citrus fruit vinegar with wine water(FCFVWW),are used as the experimental materials,and the quality indexes such as organic acids,amino acids,chroma and transmittance of fruit vinegar with the four kinds of fermentation substrates are compared and analyzed.The results show that different fermentation substrates have significant effects on the content of organic acids,phenols,proteins and amino acids,chroma and transmittance of citrus fruit vinegar.Among the four kinds of citrus fruit vinegar,the content of organic acids and phenols in wine vinegar ferments citrus fruit vinegar(WVFCFV)is significantly higher than that of the other three kinds of fruit vinegar,and the content of proteins,TAA,EAA and NAA in fermentation of citrus fruit vinegar with alcohol(FCFVA)is higher than that of the other three kinds of fruit vinegar.
作者
孙盾
薛桂新
SUN Dun;XUE Gui-xin(College of Agriculture,Yanbian University,Yanji 133002,China)
出处
《中国调味品》
CAS
北大核心
2024年第5期156-160,165,共6页
China Condiment
基金
柑橘醋产业化关键技术研究(2018222409000036)。
关键词
柑橘果醋
发酵基质
品质特性
营养物质
citrus fruit vinegar
fermentation substrate
quality characteristics
nutrients
