摘要：为解决黄桃鲜果难以存放，容易腐烂变质的问题，提高黄桃资源的综合利用以及提高黄桃鲜果的经济价值，本研究以黄桃浆为原料，将黄桃加工成果醋，对黄桃果醋的发酵工艺进行了研究，优化了醋酸发酵的条件，并分析了黄桃果醋发酵过程中的成分变化情况。研究确定的黄桃醋最优的发酵条件为：酒精度为10%,醋酸菌接种量为8%,发酵温度32℃,并在此条件下发酵8d。黄桃醋发酵过程中，醋酸味越来越浓、黄桃味变淡但始终保持着黄桃风味，其中发酵了8天时间的黄桃果醋风味最佳。发酵过程中，总酸度逐渐上升，酒精度逐渐下降。黄桃醋的香气物质主要由酸类，酯类，醛类，醇类，酮类等化合物构成，并且保留了部分黄桃的特征香气物质，如亚油酸乙酯，乙酸乙酯等。与发酵了7天的黄桃醋相比较，发酵进行到第30天的黄桃醋保留了大部分的香气物质，新增了乙酸甲酯，乙酸异戊酯等成分，这些水果香气使得黄桃醋的香气趋于柔和。

关键词： 黄桃醋；工艺优化；理化指标；香气分析；GC-MS

Study on the Yellow Peach Vinegar Brewing Process Optimization Design

Abstract：In order to solve the problems of difficult storage and putrescence of yellow peach fresh fruit, the comprehensive utilization of yellow peach resources and the economic value of the yellow peach fresh fruit were studied. This study used yellow peach pulp as raw material to treat yellow peach fruit with vinegar and peach vinegar. The fermentation process was studied, the conditions for acetic acid fermentation were optimized, and the composition changes during the fermentation of Peach vinegar were analyzed. The optimum fermentation conditions for the yellow peach vinegar studied were as follows: alcoholicity 10%, acetic acid bacteria inoculum 8%, fermentation temperature 32°C, and fermentation under this condition for 8 days. During the yellow peach vinegar fermentation process, the taste of acetic acid increased and the yellow peach taste became lighter, but the yellow peach flavor was always maintained. Among them, the yellow peach vinegar that had been fermented for 8 days had the best flavor. During the fermentation process, the total acidity gradually increased and the alcoholicity gradually decreased. The aroma substances of yellow peach vinegar are mainly composed of acids, esters, aldehydes, alcohols, ketones and other compounds, and retain the characteristic aroma substances of some yellow peaches, such as ethyl linoleate and ethyl acetate. Compared with the yellow peach vinegar that was fermented for 7 days, the peach vinegar that was fermented until the 30th day retained most of the aroma substances, and added methyl acetate, isoamyl acetate and other ingredients. These fruit aromas make the peach yellow. The aroma of vinegar tends to be gentle.

Key words: peach vinegar; process optimization; physicochemical index; aroma analysis; GC-MS

目录

1引言 1

1.1黄桃 1

1.2果醋研究现状 1

1.2.1国外研究进展 1

1.2.2国内研究进展 2

1.3本文研究目的和研究内容 5

1.3.1研究目的 5

1.3.2研究内容 6

2材料和方法 7

2.1实验材料 7

2.2仪器设备 8

2.3实验方法 8

2.3.1黄桃酒的发酵工艺流程 8

2.3.2黄桃醋的发酵 9

2.3.3不同因素对黄桃醋酸发酵的影响 9

2.3.4实验正交表格 9

2.3.5黄桃醋的感官评定 10

2.3.6理化性质的测定 11

2.3.7香气的检测 11

3结果与讨论 13

3.1黄桃酒发酵结果分析 13

3.2不同因素对黄桃醋发酵品质的影响 13

3.2.1酒精度对黄桃醋发酵的影响 14

3.2.2醋酸菌接种量对黄桃醋发酵的影响 15

3.2.3温度条件对黄桃醋发酵的影响 16

3.2.4发酵时间对黄桃醋发酵的影响 16

3.3黄桃醋感官评定结果 17

3.3.1正交实验结果分析 17