论文部分内容阅读
以椪柑为原料,通过正交试验设计研究酒精发酵和醋酸发酵的最优工艺。采用固相微萃取-气相色谱-质谱联用技术鉴定椪柑果醋中的挥发性风味物质,结果表明:椪柑果醋液态发酵最佳条件是:酿酒酵母添加量0.10%,发酵温度28℃,表观糖度18°Brix,醋酸接种量8%,发酵温度30℃,通气程度1/5。经GC-MS分析鉴定,液态发酵的椪柑果醋共含66种挥发性物质,其中乙酸是椪柑果醋中含量最高的挥发性成分,占风味总量的40.80%;酯类化合物是最主要的风味物质,占25.92%;柠烯是重要的特征香味组分,占2.74%。
Taking Citrus rehmanniae as raw material, the optimal process of alcohol fermentation and acetic acid fermentation was studied through orthogonal design. The results showed that the optimal conditions for the liquid fermentation of Citrus sinensis were as follows: the amount of Saccharomyces cerevisiae was 0.10%, the fermentation temperature was 28 ℃, the table View degree of sugar 18 ° Brix, acetic acid inoculum 8%, fermentation temperature 30 ℃, aeration level 1/5. According to GC-MS analysis, the fermented citrus fruit vinegar contains 66 kinds of volatile substances, of which acetic acid is the most volatile component in the fruit vinegar, accounting for 40.80% of the total flavor; ester compounds are the most important Flavors, accounting for 25.92%; limonene is an important characteristic flavor components, accounting for 2.74%.