两种发酵方式柑橘果醋品质特性的比较

以柑橘为原料，在单因素试验的基础上通过正交试验对柑橘果醋一次发酵法发酵条件进行优化，并对一次发酵法与二次发酵法制备的柑橘果醋的品质特性进行比较。结果表明，柑橘果醋一次发酵法最优发酵条件为酒精度6.0%vol、柑橘果汁含量为50%、发酵温度34 ℃，在此优化条件下，柑橘果醋中总酸含量为6.0%，酒精转化率为96.31%，分别比优化前提高了0.27%、5.24%。一次发酵法和二次发酵法制备的柑橘果醋中最高总酸含量无显著差异（P＞0.05），但一次发酵法的启动时间比二次发酵法延迟48 h，整个发酵时间延迟了24 h。以柑橘果汁为参比，一次发酵法与二次发酵法制备的柑橘果醋相比，黄色度（b*值）、透光率、嗅觉成分、味觉中的鲜味和丰富度更相近于柑橘果汁。

Comparative of quality characteristics of Citrus fruit vinegar prepared by two fermentation methods

Using Citrus as raw material, the fermentation conditions of Citrus fruit vinegar prepared by primary fermentation method were optimized by orthogonal tests based on single factor tests, and the quality characteristics of Citrus fruit vinegar prepared by primary fermentation and the secondary fermentation method were compared. The results showed that the optimal fermentation conditions of Citrus fruit vinegar by primary fermentation method were alcohol content 6.0%vol, Citrus juice content 50%, and fermentation temperature 34 ℃. Under these optimized conditions, the total acid content of Citrus fruit vinegar was 6.0%, and the alcohol conversion rate was 96.31%, which were 0.27%, 5.24% higher than those before optimization, respectively. There was no significant difference in the highest total acid content of Citrus vinegar prepared by primary fermentation and secondary fermentation method (P＞0.05). But the start-up time of primary fermentation method was delayed by about 48 h compared with secondary fermentation method, and the entire fermentation time was delayed by 24 h. Using Citrus juice as a reference, the yellowness (b* value), light transmittance, olfactory components, umami and richness of the taste of the Citrus vinegar prepared by primary fermentation method were more similar to Citrus juice compared with secondary fermentation method.