苹果醋及醋蛋液生产工艺的研究
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摘要
醋蛋作为中国传统保健食品,因其取材方便,制作简易,服用安全,疗效显著而受广大人民的欢迎,在国内外流传甚广。经动物实验和临床试验证明,醋蛋液能够提高细胞免疫功能,降低脑组织的脂质过氧化作用,具有降血压,降血脂等保健功能,动物实验结果未发现醋蛋液有任何不良的影响。本文主要研究了以浓缩苹果汁为原料生产苹果醋的工艺条件、醋蛋液的浸泡条件及营养成分分析、醋蛋口服液的配方优化三个方面的内容,结果表明具有一定的研究价值。
1、在单因素实验的基础上,以影响醋酸发酵过程的重要因素——接种量、发酵温度、发酵时间做三因素三水平正交试验,测定了醋酸发酵过程中总酸及总酯的变化。结果表明:采用糖度为12°Bx的苹果汁进行酒精发酵,酒精含量高,风味好,成本低;醋酸发酵条件为醋酸菌接种量10%,发酵温度33～34℃、发酵时间72h。发酵后采用1~2个月陈酿,所得产品的有机酸含量为5.2%,风味好。
2、对醋蛋浸泡工艺流程和影响浸泡的因素进行了研究。确定了醋蛋浸泡的工艺流程,采用二次浸泡法得到的醋蛋液比较均匀,无结块,无没溶解的蛋壳。通过Box-Benhnken中心组合实验建立了醋蛋浸泡过程中关键因素对蛋白质水解度影响的数学模型,并经SAS岭分析最终确定了醋蛋浸泡的条件为:醋蛋比3.2,浸泡时间64h,浸泡温度24℃。验证实验测得的蛋白质水解度为37.19%,与理论预测值基本吻合。
3、对醋蛋液的一般营养成分、游离氨基酸组成及其无机质含量进行了检测和分析。结果表明:醋蛋液中的蛋白质含量较高,为3.17g/100mL;脂肪含量较低;游离氨基酸中必需氨基酸种类齐全,其中谷氨酸和赖氨酸含量最高,分别占到总量的13.55%和10.27%;无机质含量丰富,尤其是常量元素钙(180.8 mg/100mL)。
4、通过单因素试验确定了低聚木糖、蜂蜜、醋蛋液和浓缩苹果汁的添加量对产品风味的影响,并通过正交试验优化了产品的配方。正交试验结果表明,四个因素中,醋蛋液和蜂蜜对产品风味有显著影响,低聚木糖和浓缩苹果汁对产品风味影响不显著。醋蛋口服液的优化配方为:低聚木糖0.8g/100mL、蜂蜜10%、醋蛋液19%、浓缩苹果汁3.5%。
The vinegar-egg is one kind of Chinese traditional healthy food. It’s prepared easily and safe to eat with prominent effect, so it is welcome at home and abroad. The results of zoopery and clinical trial showed that the vinegar-egg juice could evidently enhance cell immune function, decreased lipid peroxidation of brain tissue and had remarkable health function of lowering hyperlipemia and blood pressure. There was not any ill effect after animal experiments. In this paper, the technological conditions for production of apple vinegar made from concentrated apple juice, the soaking conditions and analysis of nutrients of vinegar-egg juice, and the optimum recipe of vinegar-egg oral liquid were studied.
On the base of single factor experiment, the L9(33) orthogonal test which the factors were quantity of inoculum, fermentation time and temperature was done and the changes of total acids and esters content in fermentation process was determined. The results showed that fermentation with 12°Bx sugar content of apple juice could obtain the products with high content of alcohol, good flavor and low cost. The optimum technological conditions were: 10% quantity of inoculum, 33~34℃fermentation temperature and 72h fermentation time. Aging for 1~2 months after fermentation , the product contain 5.2% of organic acid which had good flavor.
The technological process and the effecting factors of vinegar-egg’immersion were studied in this paper. The optimum technological process was decided. In this condition, the vinegar-egg juce by Two-steps immersion did not have agglomerates and did not have the insoluble eggshell. According to Box-Benhnken’s center combination experiment, the mathematics model of key factors’effect on the degree of hydrolysis of protein in the processing of vinegar-egg’marinatetion was established. The optimum immersion condition of vinegar-egg was determined by the SAS ridge analysis: marinating at 24℃for 3.2h, with 1:3.2 ratio of egg to vinegar. The hydrolysis degree of protein was 37.19% according to the validating test, which was in accordance with the oretical prediction.
General nutrients, free amino acids and mineral contents of the vinegar-egg juice were detected and analyzed. The results showed that the vinegar-egg juice had higher content of crude protein (3.17g/100mL), lower content of crude fat, a great variety of essential amino acids in which glutamic and lysine had the most quantity accounting for 13.55% and 10.27% of the total free amino acids respectively, rich content of mineral especially Ca (180.8 mg/100mL).
The effects of quantity of xylo-oligosaccharides, honey, vinegar-egg and concentrated apple juice on the flavor of product were investigated by single factor experiments and the product formula was optimized by orthogonal tests. The results of orthogonal experiments showed that honey and vinegar-egg had significant effect on the flavor of product, and the effect of xylo-oligosaccharides and concentrated apple juice was not significant. The optimal formula of the nutritious apple vinegar was: xylo-oligosaccharides 0.8g/100mL, honey 10%, vinegar-egg 19% and concentrated apple juice 3.5%.
1、在单因素实验的基础上,以影响醋酸发酵过程的重要因素——接种量、发酵温度、发酵时间做三因素三水平正交试验,测定了醋酸发酵过程中总酸及总酯的变化。结果表明:采用糖度为12°Bx的苹果汁进行酒精发酵,酒精含量高,风味好,成本低;醋酸发酵条件为醋酸菌接种量10%,发酵温度33～34℃、发酵时间72h。发酵后采用1~2个月陈酿,所得产品的有机酸含量为5.2%,风味好。
2、对醋蛋浸泡工艺流程和影响浸泡的因素进行了研究。确定了醋蛋浸泡的工艺流程,采用二次浸泡法得到的醋蛋液比较均匀,无结块,无没溶解的蛋壳。通过Box-Benhnken中心组合实验建立了醋蛋浸泡过程中关键因素对蛋白质水解度影响的数学模型,并经SAS岭分析最终确定了醋蛋浸泡的条件为:醋蛋比3.2,浸泡时间64h,浸泡温度24℃。验证实验测得的蛋白质水解度为37.19%,与理论预测值基本吻合。
3、对醋蛋液的一般营养成分、游离氨基酸组成及其无机质含量进行了检测和分析。结果表明:醋蛋液中的蛋白质含量较高,为3.17g/100mL;脂肪含量较低;游离氨基酸中必需氨基酸种类齐全,其中谷氨酸和赖氨酸含量最高,分别占到总量的13.55%和10.27%;无机质含量丰富,尤其是常量元素钙(180.8 mg/100mL)。
4、通过单因素试验确定了低聚木糖、蜂蜜、醋蛋液和浓缩苹果汁的添加量对产品风味的影响,并通过正交试验优化了产品的配方。正交试验结果表明,四个因素中,醋蛋液和蜂蜜对产品风味有显著影响,低聚木糖和浓缩苹果汁对产品风味影响不显著。醋蛋口服液的优化配方为:低聚木糖0.8g/100mL、蜂蜜10%、醋蛋液19%、浓缩苹果汁3.5%。
The vinegar-egg is one kind of Chinese traditional healthy food. It’s prepared easily and safe to eat with prominent effect, so it is welcome at home and abroad. The results of zoopery and clinical trial showed that the vinegar-egg juice could evidently enhance cell immune function, decreased lipid peroxidation of brain tissue and had remarkable health function of lowering hyperlipemia and blood pressure. There was not any ill effect after animal experiments. In this paper, the technological conditions for production of apple vinegar made from concentrated apple juice, the soaking conditions and analysis of nutrients of vinegar-egg juice, and the optimum recipe of vinegar-egg oral liquid were studied.
On the base of single factor experiment, the L9(33) orthogonal test which the factors were quantity of inoculum, fermentation time and temperature was done and the changes of total acids and esters content in fermentation process was determined. The results showed that fermentation with 12°Bx sugar content of apple juice could obtain the products with high content of alcohol, good flavor and low cost. The optimum technological conditions were: 10% quantity of inoculum, 33~34℃fermentation temperature and 72h fermentation time. Aging for 1~2 months after fermentation , the product contain 5.2% of organic acid which had good flavor.
The technological process and the effecting factors of vinegar-egg’immersion were studied in this paper. The optimum technological process was decided. In this condition, the vinegar-egg juce by Two-steps immersion did not have agglomerates and did not have the insoluble eggshell. According to Box-Benhnken’s center combination experiment, the mathematics model of key factors’effect on the degree of hydrolysis of protein in the processing of vinegar-egg’marinatetion was established. The optimum immersion condition of vinegar-egg was determined by the SAS ridge analysis: marinating at 24℃for 3.2h, with 1:3.2 ratio of egg to vinegar. The hydrolysis degree of protein was 37.19% according to the validating test, which was in accordance with the oretical prediction.
General nutrients, free amino acids and mineral contents of the vinegar-egg juice were detected and analyzed. The results showed that the vinegar-egg juice had higher content of crude protein (3.17g/100mL), lower content of crude fat, a great variety of essential amino acids in which glutamic and lysine had the most quantity accounting for 13.55% and 10.27% of the total free amino acids respectively, rich content of mineral especially Ca (180.8 mg/100mL).
The effects of quantity of xylo-oligosaccharides, honey, vinegar-egg and concentrated apple juice on the flavor of product were investigated by single factor experiments and the product formula was optimized by orthogonal tests. The results of orthogonal experiments showed that honey and vinegar-egg had significant effect on the flavor of product, and the effect of xylo-oligosaccharides and concentrated apple juice was not significant. The optimal formula of the nutritious apple vinegar was: xylo-oligosaccharides 0.8g/100mL, honey 10%, vinegar-egg 19% and concentrated apple juice 3.5%.
引文
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