| 自动化机械发酵食醋过程中品质变化规律 |
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| 引用本文： | 王文秀,刘琳,姜鑫,代鑫鹏,孙剑锋,王颉,彭彦昆,北村丰.自动化机械发酵食醋过程中品质变化规律[J].农业工程学报,2019,35(18):273-281. |
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| 作者姓名： | 王文秀 刘琳 姜鑫 代鑫鹏 孙剑锋 王颉 彭彦昆 北村丰 |
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| 作者单位： | 1. 河北农业大学食品科技学院，保定 071000;,1. 河北农业大学食品科技学院，保定 071000;,1. 河北农业大学食品科技学院，保定 071000;,1. 河北农业大学食品科技学院，保定 071000;,1. 河北农业大学食品科技学院，保定 071000;,1. 河北农业大学食品科技学院，保定 071000;,2. 中国农业大学工学院，北京 100083;,3. 筑波大学生命环境科学研究科，筑波 3058572; |
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| 基金项目： | 河北农业大学引进人才科研专项（YJ201850）；河北省青年拔尖人才（冀组字[2016]9号） |
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| 摘 要： | 为全面了解转鼓式反应器固态发酵食醋过程中主要成分和风味物质的动态变化规律,该文对反应器发酵食醋过程进行跟踪取样,利用高效液相色谱、固相微萃取技术、气相色谱-质谱联用技术,对酒精、总酸、还原糖、氨基态氮、有机酸、挥发性风味物质含量变化进行实时监测,结合主成分分析方法,探究食醋不同发酵阶段的风味物质差异。结果表明,酒精含量在发酵0～4 d内迅速增加,随后逐渐下降至零;总酸含量呈现先快速上升后缓慢上升的趋势;还原糖含量呈先快速下降后逐渐上升,最后逐渐下降的趋势;氨基态氮呈现先快速上升后缓慢上升的趋势;乙酸和乳酸是主要的有机酸,整个发酵过程中,乙酸含量持续增加,乳酸含量呈先上升后下降趋势,其他有机酸含量较少,发酵期间变化波动相对较小;共检测出64种挥发性风味物质,包括酯类25种,醇类12种,酸类6种,酚类5种,醛类5种,酮类6种,杂环类5种;发酵前、中、后期的重要挥发性物质分别是醇类化合物、酯类和醛类化合物、酸类化合物。该结果为推进转鼓式固态发酵食醋反应器的实际生产应用提供了理论基础和数据参考。
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| 关 键 词： | 转鼓式反应器 食醋 固态发酵 主要成分 挥发性风味物质 动态监测 |
| 收稿时间： | 2019/5/15 0:00:00 |
| 修稿时间： | 2019/8/19 0:00:00 |
Quality change law of vinegar during automatic mechanical fermentation |
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| Wang Wenxiu,Liu Lin,Jiang Xin,Dai Xinpeng,Sun Jianfeng,Wang Jie,Peng Yankun and Kitamura Yutaka.Quality change law of vinegar during automatic mechanical fermentation[J].Transactions of the Chinese Society of Agricultural Engineering,2019,35(18):273-281. |
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| Authors: | Wang Wenxiu Liu Lin Jiang Xin Dai Xinpeng Sun Jianfeng Wang Jie Peng Yankun and Kitamura Yutaka |
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| Institution: | 1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;,1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;,1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;,1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;,1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;,1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;,2. College of Engineering, China Agricultural University, Beijing 100083, China; and 3. Graduate School of Life and Environmental Science, University of Tsukuba, Tsukuba 3058572, Japan; |
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| Abstract: | Vinegar plays an important role in our daily diet. Solid-state fermentation of vinegar using reactors has several advantages over the traditional methods, which include shorter fermentation process, and good controlled working environment. In order to fully understand the dynamic changes of main components and flavor compounds during the solid-state fermentation of vinegar in rotary drum reactor, samples were taken throughout the fermentation process. Alcohol, total acid, reducing sugar, amino nitrogen, organic acid and volatile flavor in the process of vinegar fermentation were studied by high performance liquid chromatography, solid-phase microextraction, and gas chromatography-mass spectrometry. Meanwhile, principal component analysis was carried out to explore the difference of volatile flavor in vinegar at different fermentation stages. The results showed that the fermentation process can be divided into three stages: starch saccharification, alcohol fermentation, and oxidation of ethanol to acetic acid. The alcohol content increased rapidly within 0-4 days of fermentation, then decreased gradually to zero until the end of fermentation. The total acid content showed a sharp increase tendency first, followed by a slight increase at the late stage of fermentation. The reducing sugar content decreased rapidly at first, then gradually increased during acetic acid fermentation, and finally gradually decreased. The amino nitrogen increased rapidly at first, followed by a gradual decrease at the end of fermentation. Seven organic acids were detected in our research, including acetic acid, lactic acid, oxalic acid, succinic acid, tartaric acid, citric acid, and malic acid. Among them, acetic acid and lactic acid were the main organic acids in the whole fermentation process. The lactic acid content increased rapidly first, and became the dominant organic acid in the alcohol fermentation stage. Then it showed a gradual decrease until the end of fermentation. For acetic acid, a gradual increase tendency was observed during the whole fermentation process, which accounted for 64.87% of all the organic acids contents. Compared with those, the content of other organic acids was less, and the variation during fermentation was relatively small. These organic acids were also crucial for the formation of characteristic taste of vinegar. A total of 64 flavor volatile substances were detected, including 25 esters, 12 alcohols, 6 acids, 5 phenols, 5 aldehydes, 6 ketones and 5 heterocyclic compounds. The principal component analysis results showed that the most dominant ones responsible for volatile flavor in the early, middle, and later stage of fermentation were alcohols, esters and aldehydes, and acids, respectively. Other volatile compounds, such as aldehydes, phenols, ketones, heterocycle, were present in small amounts during vinegar fermentation based on the reactor. However, they also play a vital role in the formation of special flavor for vinegar. This is the first report to study the dynamic changes of vinegar quality during fermentation process based on a reactor. The results would enhance our understanding of the fermentation property of rotary drum solid-state fermentation vinegar reactor, which may be helpful for the improvement and effective management of reactor to promote its industrial application. |
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| Keywords: | rotary drum reactor vinegar solid-state fermentation main components volatile flavor dynamic monitoring |
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