摘要
该试验选取新疆当地鲜食葡萄“火焰无核”为研究对象,对发酵温度、初始pH值、初始酒精度进行单因素试验,并以模糊数学感官评分和总酸含量为评价指标进行响应面优化试验,最终确认“火焰无核”葡萄果醋醋酸发酵过程中的最优参数组合为发酵温度35℃、初始pH值4.6、初始酒精度7.3%vol,在此条件下感官评分为87.18分。经过此处理后,所得到的葡萄果醋具有浓烈的果醋风味,呈现出清澈透明且略带深色的浅琥珀色调,香气较温和。
In this experiment,with local fresh grape“flame seedless”from Xinjiang as the research object,single factor test is conducted on fermentation temperature,initial pH value and initial alcohol content,response surface optimization test is conducted with fuzzy mathematics sensory score and total acid content as the evaluation indexes,and the optimal combination of parameters in the acetic acid fermentation process of“flame seedless”grape fruit vinegar is determined to be fermentation temperature of 35℃,initial pH value of 4.6,and initial alcohol content of 7.3%vol.Under these conditions,the sensory score is 87.18 points.After this treatment,the obtained grape fruit vinegar has strong fruit vinegar flavor,presenting clear and transparent light amber hue with a slight dark color,and the aroma is mild.
作者
曹颖
张雯
林静
刘玉
年庆雨
王欣欣
崔翔龙
张珍珍
CAO Ying;ZHANG Wen;LIN Jing;LIU Yu;NIAN Qing-yu;WANG Xin-xin;CUI Xiang-long;ZHANG Zhen-zhen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Horticultural Crops Research Institute,Xinjiang Academy of Agricultural Science,Urumqi 830000,China)
出处
《中国调味品》
北大核心
2025年第5期144-151,共8页
China Condiment
基金
新疆维吾尔自治区重点研发专项(2024B02021)。
关键词
“火焰无核”
果醋
模糊数学法
响应面
“flame seedless”
fruit vinegar
fuzzy mathematics method
response surface
作者简介
曹颖(1999-),女,硕士研究生,研究方向:食品加工与安全;通信作者:张珍珍(1984-),女,教授,博士,研究方向:葡萄酒风味代谢与调控。
