木葡糖酸醋杆菌发酵蜂蜜醋的工艺优化

doi:10.16178/j.issn.0528-9017.20240058

摘要/Abstract

摘要： 蜂蜜醋营养价值丰富,风味柔和,蜜香纯正,是一种新型的醋酸饮品。因此本文利用木葡糖酸醋杆菌(Gluconacetobacter xylinus)发酵制备纤维素固定化菌膜,并通过单因素试验,确定其最佳制备工艺,采用枣花蜜和木葡糖酸醋杆菌菌膜对发酵工艺进行优化。结果表明,固定化菌膜最佳制备条件为:接种量10%,培养温度30 ℃,乙醇体积分数4%;固定化菌膜表面光滑平整,呈层状排布,具有致密度高的网络空间结构;蜂蜜醋固定化发酵的最佳工艺为:菌膜用量8%,发酵温度31 ℃,初始乙醇体积分数4%,初始pH值4.0。制得的蜂蜜醋饮料色泽金黄、酸度适中,具有浓郁的醋香和蜂蜜的蜜香。本文为提高蜂蜜醋的生产技术提供理论指导。

关键词: 木葡糖酸醋杆菌, 固定化发酵, 蜂蜜醋, 工艺优化

Abstract:

Honey vinegar have nutritional value, soft flavor and pure honey aroma, which is a new type of acetic acid drink. In this study, Gluconacetobacter xylinus was fermented to prepare cellulose immobilized bacterial film, and the optimal preparation process was determined by single factor experiment. The jujube nectar and Gluconacetobacter xylinus bacterial film were used to optimize the fermentation process of honey vinegar. The results showed that the best conditions for the preparation of immobilized bacterial film suited for Gluconacetobacter xylinus were: inoculum amount of 10%, incubation temperature of 30 ℃, ethanol volume fraction of 4%. The surface of the immobilized bacterial film is smooth and flat, arranged in layers, and has a high-density network space structure. The best process conditions for the immobilized fermentation of honey vinegar were bacterial film amount of 8%, fermentation temperature of 31 ℃, initial ethanol volume fraction of 4%, and initial pH value of 4.0. The honey vinegar beverage prepared under these conditions has a golden color, moderate acidity, and a strong vinegar aroma and honey aroma. The study may provide theoretical guidance for improving the production technology of honey vinegar.

Key words: Gluconacetobacter xylinus, immobilized fermentation, honey vinegar, process optimization

中图分类号:

TS205
S896.1

陈涛, 李宁宁, 王进, 陆筑凤, 于单, 李加友. 木葡糖酸醋杆菌发酵蜂蜜醋的工艺优化[J]. 浙江农业科学, 2025, 66(4): 1011-1019.

CHEN Tao, LI Ningning, WANG Jin, LU Zhufeng, YU Dan, LI Jiayou. Optimization of fermentation technology of honey vinegar by Gluconacetobacter xylinus[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(4): 1011-1019.

图/表 11

图1 接种量对产酸量的影响

Fig.1 Effect of inoculation amount of Gluconacetobacter xylinus on acid production

图2 培养温度对产酸量的影响

Fig.2 Effect of incubation temperature on acid production

图3 乙醇体积分数对产酸量的影响

Fig.3 Effect of ethanol volume fraction on acid production

图4 固定化木葡糖酸醋杆菌菌膜冷冻干燥后的扫描电镜图 A—木葡糖酸醋杆菌附着在致密度极高的薄膜上,吐出长丝状的纤维素; b—长丝状的纤维素相互交织成纳米级的网状致密结构。

Fig.4 Scanning electron microscopy of immobilized Gluconacetobacter xylinus bacterial film after freeze drying

图5 发酵时间对产酸量的影响

Fig.5 Effect of fermentation time on acid production

图6 菌膜用量对产酸量的影响

Fig.6 Effect of amount of Gluconacetobacter xylinus bacterial film on acid production

图7 发酵温度对产酸量的影响

Fig.7 Effect of fermentation temperature on acid production

图8 初始乙醇体积分数对产酸量的影响

Fig.8 Effect of initial ethanol volume fraction on acid production

图9 初始pH值对产酸量的影响

Fig.9 Effect of initial pH value on acid production

图10 蜂蜜醋挥发性香气成分的GC-MS总离子流色谱图

Fig.10 Total ion chromatogram of volatile aroma components in honey vinegar by GC-MS

表1 蜂蜜醋挥发性香气成分表

Table 1 Volatile aroma components in honey vinegar

序号	出峰时间/min	物质名称	相对峰面积/%	CAS
1	4.363 9	异戊酸	26.774	503-74-2
2	7.357 9	2-乙基己醇	1.606	104-76-7
3	8.289 7	顺-芳樟醇氧化物	10.066	5989-33-3
4	9.358 7	壬醛	0.870	124-19-6
5	9.689 8	苯乙醇	20.702	60-12-8
6	11.780 5	α-松油醇	2.391	98-55-5
7	16.529 4	胡萝卜烯	0.714	16661-00-0
8	17.749 7	α-脱氢芳基萘	0.687	78204-62-3
9	18.265 3	1-丙基-3-(1-丙烯基)金刚烷	1.398	57040-46-7
10	18.416 6	3-乙烯基-1,2二甲基-1,4-环己二烯	0.616	62338-57-2
11	18.638 9	2,6一二叔丁基苯醌	1.445	719-22-2
12	19.892 4	2,4-二叔丁基苯酚	7.640	96-76-4
13	19.972 8	(-)-丁香三环烯	9.422	469-92-1
14	20.209 3	对甲基苯甲醇	1.832	589-18-4
15	20.795 8	缬草-4,7(11)-二烯	0.829	351222-66-7
16	22.054 0	(+)-γ-古芸烯	1.680	22567-17-5
17	22.285 7	蛇床-3,7(11)-二烯	1.116	6813-21-4
18	22.479 7	γ-杜松烯	3.211	39029-41-9
19	23.075 6	10S,11S-Himachala-3(12),4-diene	0.667	60909-28-6
20	23.785 1	1,6-二甲基-4-(1-甲基乙基)萘	0.464	483-78-3
21	27.214 4	6,10,14-三甲基-十五烷-2-酮	0.588	502-69-2
22	28.392 1	7,9-二叔丁基-1-氧杂螺[4.5]癸-6,9-二烯-2,8-二酮	4.766	82304-66-3
23	30.213 2	雪松烷-9-酮	0.518	13794-73-5

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