多菌种协同发酵紫甘薯醋工艺及品质特性

Preparation and quality characteristics of purple sweet potato vinegar obtained by multi-strain collaborative fermentation

中文关键词:  多菌种协同发酵  紫甘薯醋  制备工艺  品质特性

英文关键词:Multi-strain collaborative fermentation  purple sweet potato vinegar  preparation process  quality characteristics

中文摘要:

      为明确紫甘薯醋制备工艺,提高紫甘薯的附加值。本文以我国主栽紫甘薯—徐紫薯8号为原料,通过研究料液比、发酵时间、红曲霉与酵母菌/醋酸菌(CICC20011和22762)接种量及复配比对紫甘薯醋发酵过程中酒精度、pH、总酸、氨基酸态氮、可溶性无盐固形物、不挥发酸和多酚的影响,明确紫甘薯醋的制备参数；并对其营养功能成分、感官特性、卫生指标、抗氧化活性、体外降血糖和降血脂活性等进行系统分析。结果表明,当料液比1：1(g: mL)、发酵时间7 d、红曲霉与酵母菌接种量和复配比分别为13%和1:14(V/V)时,酒精度为11.5% vol；当醋酸发酵时间16 d、醋酸菌(CICC20011和22762)复配比和接种量分别为2：1和10%(V/V)时,紫甘薯醋总酸、氨基酸态氮、可溶性无盐固形物和不挥发酸含量分别为7.56、1.86、6.25和0.81 g/100 mL。此外,紫甘薯醋中乙酸(19.84 g/L)和多酚(176.35 mg GAE/100 mL)含量显著高于市售苹果醋和山西陈醋,并具有更强的抗氧化活性及体外降血糖、降血脂活性。该研究可为多菌种复合发酵制备紫甘薯醋的产业化生产提供技术支撑和理论基础。

英文摘要:

      In order to clarify the preparation process of purple sweet potato vinegar and improve the added value of purple sweet potato. The main cultivated purple sweet potato in China, Xuzhishu No.8, was used as raw material, the effects of solid-liquid ratio, fermentation time, inoculation amount and compound ratio of monascus and yeast/acetic acid bacteria (CICC20011 and 22762) on the alcohol content, pH, total acid, amino acid nitrogen, soluble salt-free solids, non-volatile acid and polyphenols during the fermentation process of purple sweet potato vinegar were studied, and the process parameters of purple sweet potato vinegar were determined. Besides, the nutritional-functional components, sensory characteristics, hygiene indicators, antioxidant activity, in vitro hypoglycemic and hypolipidemic activities of purple sweet potato vinegar were also evaluated. The results showed that when the solid-liquid ratio was 1:1 (g: mL), the fermentation time was 7 d, and the inoculation amount and compound ratio of monascus and yeast were 13% and 1:14 (V/V), respectively, the alcohol content was 11.5% vol. When the acetic acid fermentation time was 16 d, and the compound ratio and inoculum amount of acetic acid bacteria (CICC20011 and 22762) were 2:1 and 10% (V/V), respectively, the contents of total acid, amino acid nitrogen, soluble salt-free solids and non-volatile acids in purple sweet potato vinegar were 7.56, 1.86, 6.25 and 0.81 g/100 mL, respectively. Compared with commercially available apple vinegar and Shanxi aged vinegar, purple sweet potato vinegar had the highest content of acetic acid and polyphenols, which were 19.84 g/L and 176.35 mg GAE/100 mL, respectively, and exhibited the better antioxidant activity, in vitro hypoglycemic and hypolipidemic activities. This study could provide technical support and theoretical basis for the industrial production of purple sweet potato vinegar by multi strain collaborative fermentation.