柑桔果醋及柑桔果醋饮料的研究
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摘要
本研究以柑桔为研究对象，进行新一代健康饮品——柑桔果醋及果醋饮料的研究。研究的出发点是为柑桔产业化开创新的加工领域，丰富调味品和营养饮料的品种。
在研究过程中，主要开展了以下几项研究工作：1、以醋酸杆菌AS1.41为出发菌株，通过活化、诱变和菌种发酵性能实验，完成醋酸发酵菌种的筛选。选育出产酸能力达到7.6％的优良发酵菌种。2、运用浓度梯度试验方案进行果胶酶和101高效澄清剂在柑桔汁澄清中的应用研究，确定柑桔果汁中的最佳用量：4000活力单位的液体果胶酶添加量为20ml／t；101高效复合澄清剂的使用量0.15％。3、比较β—环状糊精、硅藻土、活性炭、A(Naringinase)和B(Sumizyme C)的脱苦效果，确定柑桔脱苦酶制剂A和B。进一步进行L_9(3~3)正交试验，得出最佳脱苦因素组合：Naringinase和Sumizyme各0.1％；Ph值为4；温度50℃时，恒温处理2h。4、分别对菌种接种量、发酵温度、发酵醪酒精度与柑桔醋酸产量的相互关系进行单因素试验，确定各因素的最佳工艺参数范围。进一步运用正交试验，探求在各因素共同作用下的最佳发酵条件，得到柑桔醋酸发酵的最优组合为：菌种接种量10％；发酵温度32℃；发酵时间72h。5、柑桔果醋饮料研究，根据均衡营养结构原理，采用正交试验进行配方的优化配比，确定柑桔果醋饮料的优化配比为：醋酸含量5.2％的柑桔果醋40％；柑桔汁30％；乌梅汁10％；蜂蜜4％。6、初步探讨了固定化细胞技术在柑桔果醋发酵中的应用研究，为生产工艺的进一步优化提供参考。
同时，柑桔果醋及柑桔果醋饮料在小试确定整个工艺流程和工艺参数的基础上，顺利完成中试。其生产工艺主要具有以下特点：1、采用FMC全果榨汁机进行榨汁，使果汁与果渣得到有效分离，柑桔汁基本无苦味。2、应用果胶酶、高效复合澄清剂及冷冻过滤等技术解决柑桔果醋的稳定性问题。3、运用复合脱苦酶制剂解决柑桔脱苦这个技术难点。4、运用低温发酵和超滤除菌技术，很好地保持柑桔的营养成分和风味。
柑桔果醋具有柑桔的天然色泽，金黄透亮、色泽悦人、无沉淀物、无悬浮物，酸味柔和，口感丰满，余味悠长。柑桔果醋饮料颜色橙黄，具有怡人的柑桔果香，酸甜协调，柔和可口，风味丰厚圆满，无柑桔特有苦感。经食品卫生和质量监督检测部门分析检测，产品质量符合质量标准和卫生要求。
另外，讨论了水果中淀粉、蛋白质对柑桔果醋的品质影响，提出运用大麦芽粉解决其负面影响的可行性。比较液态深层发酵工艺和固态发酵工艺的优缺点，提出了利用产酯生香酵母、蛋白酶制剂陈酿解决风味不足的方法。
This study used citrus as study object, processed a new generation of health drink梥tudy on citrus fruit vinegar and its beverage. The start of research is initiating a new processing field for Citrus industrialization, enriching the varieties of flavoring and nutritional beverage.
In the course of study, mainly carried out several works as follows:
1. Took the acetic acid bacillus as the basic bacillus, through the experiments of activation, mutation and the strain's fermentation ability, completed the filtration of acetic acid zymogen of citrus, whose product ability is no less than 7.6%.
2. Used the density grates test scheme to study on addition quantity of pectin and 101 high-effect clarifier on the citrus juice clarification, confirmed the proper usage in the citrus juice is 20ml/t 4000u liquid pectin,0.15% 101 high-effect compound clarifier.
3.Compared the debittering effect of P -circularity dextrine,diatomite,active carbon, Naringinase and Sumizyme C, confirmed the debitter A and B. Further to use the perpendicular test to confirm the best debitter factor compose : both Naringinase and sumizyme C 0.1 %, pH 4, constant temperature 2h at 50癈.
4. Studied the mutual relation between the strain inoculation quantity, fermentation temperature and fermentation liquid alcohol density to do single-factor test separately, confirmed the best technological parameter range of each factor. Further to use L9(33) orthogonal test, search after the best fermentation condition under the common effect of each factor. The best compose of acetic acid production: strain's inoculum size 10%, fermented temperature 32 癈, fermented time 72h.
5. Studied on citrus fruit vinegar, based on the theory of equilibrium of nutritional structure, adopted perpendicular test to perform optimization ratio of recipe. Confirmed the best compose of citrus fruit vinegar beverages: 40% citrus fruit vinegar of 5.2% acetic acid content, citrus juice 30%, ebony juice 10%, honey 4%.
6.Originally discussed the technology of cells immobilized on the applied research of citrus fruit vinegar fermentation, offered reference to go further optimum for producing process.
At the same time, on the basis of the total technological process and technological parameter defined by little test, the study completed middle test successfully. The producing process has mainly some characteristics as follows: 1.extracting citrus juice with FMC full-fruit extractor, which make syrup and fruit sediment separated efficiently. Citrus juice has no bitterness basically. 2.appling some technologies to solve the question of stability, such as pectin enzyme, high-effect clarifier and freezing filtration. 3.using composite enzyme preparation to solve the technical difficulty of citrus debitterization. 4.appling the technology of low temperature fermentation and hyperfilitration to keep citrus nutrition ingredient and flavor.
Citrus fruit vinegar has crude colour and luster, gold-yellow and clarity, gratifying colour, without deposit and suspender, bland sourness, taste flush, long aftertaste.
Citrus vinegar beverages possess orange-yellow colour, gratifying fruit savory, harmonious sourness and sweetness, soft taste, flavor is rich and generous, without own bitter of citrus. Citrus fruit vinegar and citrus fruit vinegar beverage are analysed by the food-hygiene department and quality-supervise and inspect department, product quality confirmed to accord with the demand of quality standards and hygiene.
In addition, study discussed the starch and protein of fruit which had influence on the quality of citrus fruit vinegar, put forward the feasibility to use barley-sprout power solving its negative effect, compared their advantages and shortages of process between liquid-state-deep fermentation and solid-state fermentation, advanced the scheme, which use yeast that produce ester and savory fermentation or add protein enzyme in the during of mature brewage, to solve the question of lacking flavor.
在研究过程中，主要开展了以下几项研究工作：1、以醋酸杆菌AS1.41为出发菌株，通过活化、诱变和菌种发酵性能实验，完成醋酸发酵菌种的筛选。选育出产酸能力达到7.6％的优良发酵菌种。2、运用浓度梯度试验方案进行果胶酶和101高效澄清剂在柑桔汁澄清中的应用研究，确定柑桔果汁中的最佳用量：4000活力单位的液体果胶酶添加量为20ml／t；101高效复合澄清剂的使用量0.15％。3、比较β—环状糊精、硅藻土、活性炭、A(Naringinase)和B(Sumizyme C)的脱苦效果，确定柑桔脱苦酶制剂A和B。进一步进行L_9(3~3)正交试验，得出最佳脱苦因素组合：Naringinase和Sumizyme各0.1％；Ph值为4；温度50℃时，恒温处理2h。4、分别对菌种接种量、发酵温度、发酵醪酒精度与柑桔醋酸产量的相互关系进行单因素试验，确定各因素的最佳工艺参数范围。进一步运用正交试验，探求在各因素共同作用下的最佳发酵条件，得到柑桔醋酸发酵的最优组合为：菌种接种量10％；发酵温度32℃；发酵时间72h。5、柑桔果醋饮料研究，根据均衡营养结构原理，采用正交试验进行配方的优化配比，确定柑桔果醋饮料的优化配比为：醋酸含量5.2％的柑桔果醋40％；柑桔汁30％；乌梅汁10％；蜂蜜4％。6、初步探讨了固定化细胞技术在柑桔果醋发酵中的应用研究，为生产工艺的进一步优化提供参考。
同时，柑桔果醋及柑桔果醋饮料在小试确定整个工艺流程和工艺参数的基础上，顺利完成中试。其生产工艺主要具有以下特点：1、采用FMC全果榨汁机进行榨汁，使果汁与果渣得到有效分离，柑桔汁基本无苦味。2、应用果胶酶、高效复合澄清剂及冷冻过滤等技术解决柑桔果醋的稳定性问题。3、运用复合脱苦酶制剂解决柑桔脱苦这个技术难点。4、运用低温发酵和超滤除菌技术，很好地保持柑桔的营养成分和风味。
柑桔果醋具有柑桔的天然色泽，金黄透亮、色泽悦人、无沉淀物、无悬浮物，酸味柔和，口感丰满，余味悠长。柑桔果醋饮料颜色橙黄，具有怡人的柑桔果香，酸甜协调，柔和可口，风味丰厚圆满，无柑桔特有苦感。经食品卫生和质量监督检测部门分析检测，产品质量符合质量标准和卫生要求。
另外，讨论了水果中淀粉、蛋白质对柑桔果醋的品质影响，提出运用大麦芽粉解决其负面影响的可行性。比较液态深层发酵工艺和固态发酵工艺的优缺点，提出了利用产酯生香酵母、蛋白酶制剂陈酿解决风味不足的方法。
This study used citrus as study object, processed a new generation of health drink梥tudy on citrus fruit vinegar and its beverage. The start of research is initiating a new processing field for Citrus industrialization, enriching the varieties of flavoring and nutritional beverage.
In the course of study, mainly carried out several works as follows:
1. Took the acetic acid bacillus as the basic bacillus, through the experiments of activation, mutation and the strain's fermentation ability, completed the filtration of acetic acid zymogen of citrus, whose product ability is no less than 7.6%.
2. Used the density grates test scheme to study on addition quantity of pectin and 101 high-effect clarifier on the citrus juice clarification, confirmed the proper usage in the citrus juice is 20ml/t 4000u liquid pectin,0.15% 101 high-effect compound clarifier.
3.Compared the debittering effect of P -circularity dextrine,diatomite,active carbon, Naringinase and Sumizyme C, confirmed the debitter A and B. Further to use the perpendicular test to confirm the best debitter factor compose : both Naringinase and sumizyme C 0.1 %, pH 4, constant temperature 2h at 50癈.
4. Studied the mutual relation between the strain inoculation quantity, fermentation temperature and fermentation liquid alcohol density to do single-factor test separately, confirmed the best technological parameter range of each factor. Further to use L9(33) orthogonal test, search after the best fermentation condition under the common effect of each factor. The best compose of acetic acid production: strain's inoculum size 10%, fermented temperature 32 癈, fermented time 72h.
5. Studied on citrus fruit vinegar, based on the theory of equilibrium of nutritional structure, adopted perpendicular test to perform optimization ratio of recipe. Confirmed the best compose of citrus fruit vinegar beverages: 40% citrus fruit vinegar of 5.2% acetic acid content, citrus juice 30%, ebony juice 10%, honey 4%.
6.Originally discussed the technology of cells immobilized on the applied research of citrus fruit vinegar fermentation, offered reference to go further optimum for producing process.
At the same time, on the basis of the total technological process and technological parameter defined by little test, the study completed middle test successfully. The producing process has mainly some characteristics as follows: 1.extracting citrus juice with FMC full-fruit extractor, which make syrup and fruit sediment separated efficiently. Citrus juice has no bitterness basically. 2.appling some technologies to solve the question of stability, such as pectin enzyme, high-effect clarifier and freezing filtration. 3.using composite enzyme preparation to solve the technical difficulty of citrus debitterization. 4.appling the technology of low temperature fermentation and hyperfilitration to keep citrus nutrition ingredient and flavor.
Citrus fruit vinegar has crude colour and luster, gold-yellow and clarity, gratifying colour, without deposit and suspender, bland sourness, taste flush, long aftertaste.
Citrus vinegar beverages possess orange-yellow colour, gratifying fruit savory, harmonious sourness and sweetness, soft taste, flavor is rich and generous, without own bitter of citrus. Citrus fruit vinegar and citrus fruit vinegar beverage are analysed by the food-hygiene department and quality-supervise and inspect department, product quality confirmed to accord with the demand of quality standards and hygiene.
In addition, study discussed the starch and protein of fruit which had influence on the quality of citrus fruit vinegar, put forward the feasibility to use barley-sprout power solving its negative effect, compared their advantages and shortages of process between liquid-state-deep fermentation and solid-state fermentation, advanced the scheme, which use yeast that produce ester and savory fermentation or add protein enzyme in the during of mature brewage, to solve the question of lacking flavor.
引文
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2、新一代健康饮品——果醋[J]．食品工业科技，2002(4)：78—79。
3、刘茵，孙玉梅，曹云等．固定化细胞生产西瓜醋的研究．大连轻工业学院院报，1996(1)：68—72。
4、朱慧莉，黎锡流．糖化酶的固定化研究进展．食品与发酵工业，2001(6)：75—77。
5、曾嘉，郑连英，余世清．壳聚糖微球固定化葡萄糖氧化酶的研究．食品工业科技，2002(1)：29—31。
6、骆艳娥，李华，刘树文等．固定化酒类酒球菌31DH酿造干红葡萄酒的研制．食品科技，2001(6)：46—48。
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44 PREPARATION OF VINEGAR FROM PEEL OF CITRUS FRUITS AFTERSQUEEZING FRUIT JUICE Patent Number: JP57043679 Inventor(s): MIURA KATSUYUKI;others:01
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48 . Manufacturing of vinegar in which Citrus unshiu (Citrus unshiu MARK) is used as raw material. YASUDA HIROYUKI (1) ; KOMEMUSHI SADAO (1) ; FUJITA TOKIO (1) ; TAJIRI HISASHI
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2、新一代健康饮品——果醋[J]．食品工业科技，2002(4)：78—79。
3、刘茵，孙玉梅，曹云等．固定化细胞生产西瓜醋的研究．大连轻工业学院院报，1996(1)：68—72。
4、朱慧莉，黎锡流．糖化酶的固定化研究进展．食品与发酵工业，2001(6)：75—77。
5、曾嘉，郑连英，余世清．壳聚糖微球固定化葡萄糖氧化酶的研究．食品工业科技，2002(1)：29—31。
6、骆艳娥，李华，刘树文等．固定化酒类酒球菌31DH酿造干红葡萄酒的研制．食品科技，2001(6)：46—48。
7、顾国贤主编．酿造酒工艺学[M]．北京：中国轻工业出版社，1996。
8、王福源主编．现代食品发酵技术[M]．北京：中国轻工业出版社，1999。
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