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沙棘果醋酿造技术及其保健成分的研究
Study on the Brewing Technique and Healthy Compositions of Sea-buckthorn Vinegar
【作者】 隆文娟;
【导师】 陶文沂;
【作者基本信息】 江南大学 , 发酵工程, 2010, 硕士
【摘要】 沙棘含有100多种活性物质,具有十分丰富的营养价值;同时沙棘还具有优异的生态效益和经济价值。目前我国沙棘资源的开发技术已有较快发展,在开发功能性食品、化妆品及药品等领域应用广泛。在沙棘果的利用中,研究较多的是沙棘油和沙棘总黄酮的提取。沙棘果汁或果浆由于酸度高、糖度低,至今未能很好被利用。本研究中以成功地利用沙棘果浆酿造沙棘保健果醋为目的,筛选出一株沙棘果酒酿酒用酵母菌,优化了液态酒精发酵-固态醋酸发酵,并对果醋保健成分进行分析。主要研究方法和结论如下:1.对沙棘果汁和沙棘果浆的五个基本成分进行了分析,包括可溶性固形物、pH、酸度、总糖及还原糖,并研究了沙棘果浆中的可发酵性糖。沙棘果汁和果浆的pH和酸度没有多大的差别,但果浆中的可溶性固形物、总糖和还原糖都高于果汁。沙棘果浆中葡萄糖、果糖、木糖和蔗糖的含量分别为2.34%、3.05%,0.23%,0.16%,总量占总糖的40.5%。2.筛选到一株沙棘果酒酿酒用酵母R1。利用与沙棘果汁相同pH的YPD培养基,从成熟的沙棘果皮中筛选自然微生物,通过产气性能、产酒精能力和发酵力测试试验及对发酵所得的沙棘果酒的感官评价,筛选得到菌株R1,其适合在酸度较高、糖度不高、不经任何成分调节的沙棘果汁中进行正常的酒精发酵,而且起酵快、发酵能力强,发酵所得沙棘果酒呈鲜亮透明的酒红色,酒香和沙棘果香非常醇厚,口味细腻柔和,具有沙棘果酒的典型性,适用于沙棘果酒及沙棘果醋生产。菌株R1经分子生物学鉴定为Saccharomyces cerevisiae的一个新菌株。3.对沙棘果醋前液态酒精发酵-后固态醋酸发酵的酿造工艺条件进行了优化。结果表明酒精液态发酵的最优条件是发酵温度28℃,接种量为10%,发酵6天,对酒精发酵影响作用大小关系为:发酵温度>发酵天数>接种量,在此条件下得到酒精度为6.72%的沙棘酒醪;在此初始酒精浓度下,醋酸菌固态发酵的最佳工艺条件是:接种量10%,发酵温度30℃,发酵周期为12天,最终能得到酸度为6.15%的沙棘果醋。4.对沙棘果醋中的保健成分进行分析。以沙棘果浆为对比,对酿造的沙棘果醋中保健成分总多酚、总黄酮、活性多肽、Vc、氨基酸组成和含量及有机酸进行分析。在发酵过程中,总多酚、总黄酮和Vc含量降低,多肽含量升高,氨基酸含量大幅升高。沙棘果浆中的苹果酸和奎尼酸含量较高,含量分别为0.66g/100mL、0.50g/100mL,草酸、酒石酸、柠檬酸、琥珀酸、乙酸含量不高;沙棘果醋中的主要成分是乙酸,含量达到了3.96g/100mL,苹果酸和奎尼酸、草酸、酒石酸、柠檬酸相对沙棘果浆来说有所下降,乳酸含量升高,琥珀酸含量变化不大。
【Abstract】 Sea-buckthorn includes 100 kinds of active materials and has very rich nutritional value. It also has outstanding ecological benefits and economic value. The developing techniques for sea-buckthorn resource has developed quickly now in China. It has already been used in producing functional food, cosmetics and drugs widely. In the utilization of sea-buckthorn berry, people pay much more attention to the extraction of oil and total flavonoids. Sea-buckthorn juice and pulp have not been used sufficiently yet because of the high acidity and low sugar content. The goal of this paper was to brew the healthy sea-buckthorn vinegar successfully by using the sea-buckthorn pulp. We screened a good yeast strain for brewing sea-buckthorn wine, optimized the technical conditions of liquid alcohol-solid acetic fermentation and analyzed healthy compositions in sea-buckthorn vinegar. The main research techniques and conclusions are as follows:1. Five basic components in sea-buckthorn juice and pulp were analyzed, including soluble solids content, pH, total sugars content and reducing sugars content, then we studied fermentable sugars in sea-buckthorn pulp. Acidity and pH had not diverged much between sea-buckthorn juice and pulp, but the latter had more soluble solids content, total sugars content and reducing sugars content. The contents of glucose, fructose,xylose and sucrose are 2.34%,3.05%,0.23% and 0.16% respectively, and total contents is 46.9% of reducing sugars content.2. An excellent yeast strain called Rl was screened for brewing sea-buckthorn wine from sea-buckthorn juice. With plenty of testing experiments such as using YPD culture medium with the same pH as sea-buckthorn juice, the gas formation ability, the alcohol yield and the fermentation capacity, as well as the sensory evaluation of sea-buckthorn wine fermented by different yeast strains, Rl was screened from ripe outer covering of sea-buckthorn. It was suitable for alcohol fermentation in sea-buckthorn juice with high acidity and low sugar degree and no constituent being.adjusted. It started fermentation quickly with the strong ability. The quality of sea-buckthorn wine produced by Rl was excellent with a clear and transparent wine body, a wine-red color and luster, and a typical model taste of the sea-buckthorn wine. Strain Rl was suitable for producing of sea-buckthorn wine and vinegar. Strain Rl was identified by molecular biological method as a new strain of Saccharomyces cerevisiae.3. The technological conditions of liquid alcoholic-solid acetic fermentation (L-S) were optimized. The result showed that the optimal conditions for liquid alcoholic fermentation were at 28℃, yeast inoculation ratio 10% for 6 d. Under these conditions, sea-buckthorn wine with 6.72% could be obtained. The optimal conditions for solid acetic fermentation were at 30℃, initial alcohol 6.72%, and acetic acid bacteria inoculation ratio 10% for 12 days. Under these conditions, sea-buckthorn vinegar with 6.15% could be obtained.4. Healthy compositions in sea-buckthorn vinegar were analyzed. Compared with sea-buckthorn pulp, total polyphenols, total flavonoids, the polypeptide, Vc, the components and contents of amino acids and organic acids were analyzed. During sea-buckthorn vinegar fermentation, the contents of total polyphenols, total flavonoids, and Vc dropped. The contents of the polypeptide and amino acids increased, especially the latter. Sea-buckthorn pulp were high in malic and quinic acids, the contents were 0.66.g/100mL and 0.50 g/100mL, and low in formate, tartaric, citric, amber; acetic acids. Acetic acid was the main constituent of sea-buckthorn vinegar, its content reached 3.96g/100mL.The contents of malic, quinic, formate, tartaric, citric acids dropped. The contents of lactic acid increased. Not much seemed to have changed in the contents of amber acid.
【Key words】 sea-buckthorn vinegar; yeast; screening; liquid-solid fermentation; healthy compositions;