CN105112277B - 一种苹果醋超高压增香工艺 - Google Patents
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Abstract
苹果醋的生产方法，它涉及一种苹果醋增香的生产方法，尤其涉及一种利用超高压技术使苹果醋增香的方法。其生产工艺包括以下步骤：陶坛陈酿、过滤、密封、高压、灌装、灭菌、贴标与装箱。在灌装前，用超高压处理密封于双层聚乙烯塑料袋中的苹果醋。用本发明方法制得的苹果醋果香浓郁、口感柔和，本工艺操作简便易行，兼具杀菌作用，处理后的醋样可直接进入无菌灌装、销售，大大降低生产成本。
Description
技术领域
本发明涉及一种苹果醋增香工艺，更具体涉及采用超高压增加苹果醋香气的工艺技术。
背景技术
果加工转化问题已成为苹果产业健康发展的瓶颈之一，苹果是一种广泛而适宜的加工原料，苹果醋酸发酵产品作为酸性保健调味品具有广阔的市场前景，苹果醋是苹果加工转化及调味品行业产品调整的一条重要途径，液态法果醋酿造工艺技术研究己使果醋商品化、市场化。由于传统风味文化的影响，果醋的风味质量与粮食醋的差别，在一定程度限制了果醋市场的发展。苹果醋中挥发性香气成分主要由酸类、醇类、酯类、醛类和酚类等物质构成，新酿制的苹果醋香气不够浓郁，需要一年以上的陈酿时间来实现苹果醋香气物质转化，传统苹果醋一般贮藏在25 L陶坛中让其自然陈化。
超高压技术是近年兴起的一种物理加工技术。在超高压作用下，苹果醋的体积由于压力的增大而减小，醋中各分子之间的距离也因被压缩而减小，营养分子和水分子被重新排列。同时，超高压提供的能量可以被各组分的分子基团吸收并转化为后续反应所需要的活化能，从而发生缔合反应，增加苹果醋香气的种类，增大其酯类物质的含量。
发明内容
本发明的目的在于提供一种苹果醋增香新方法。为达到发明目的本发明采用的技术方案是：
一种苹果醋超高压增香工艺，其特征在于：陶坛陈酿半年以上的苹果醋过滤后密封于双层聚乙烯塑料袋中，置于高压容器，在10 – 15 °C条件下，加压至100 – 200 MPa处理10 – 15 min，之后可无菌灌装、销售。
所述苹果醋是浓缩苹果汁经葡萄醋酵母醋精发酵和醋酸发酵酿制而成。本发明的显著优点是：
（1）超高压催陈增香的方法快速、简便、有效，通过超高压可使苹果醋中酸类物质、醇类物质种类及总相对含量增加，所得苹果醋中果香、甜香突出，使醋香气更加浓郁、品味更加柔和。
（2）超高压处理兼具杀菌作用，处理后的醋样可直接进入无菌灌装、销售，大大降低生产成本。
具体实施方式
下面结合具体实施例对本发明进行进一步描述：
实施例1：
陶坛陈酿半年的清爽型半干型苹果醋，过滤后密封于双层聚乙烯塑料袋中，分装至复合袋中，置于高压容器，10 °C条件下加压至200 MPa下处理10 min，后利用固相微萃取结合气质联用技术分析处理前、后样品的香气成分。
香气分析条件：
（1）固相微萃取条件：准确量取9 ml的样品放入15 ml样品瓶中，液体样品再加入2g的氯化钠，放入搅拌子并盖上盖子。在50 °C下恒温搅拌，平衡10 min后,将萃取头通过瓶盖的聚四氟乙烯隔垫插入样品瓶中，推出纤维头，使其暴露于萃取瓶的顶空中，萃取纤维头与液面保持1.5 cm的距离，萃取30 min后，进样。
（2）GC-MS参数条件及分析方法色谱条件：采用19091N – 133 HP – INNOWAX 极性毛细管柱（柱长30 m, 内径0.25 mm，夜膜厚度0.25 μm）；程序升温条件：起始温度40 ℃，保持5 min，按5 ℃ /min的速度升至220 ℃，保持2 min；进样口温度：250 ℃；载气为氦气，流速为1.1 ml/min；采用不分流进样；质谱条件：接口温度230 ℃，离子源温度230 ℃，电离方式采用70 eV电子离子化模式，扫描质量范围34~450 amu。数据收集和处理都用Agilent 化学工作站软件进行。
结果表明：超高压处理前，原苹果醋共检出30种挥发性香气成分，其中酸类物质的相对含量占45.17%，醇类占16.12%，脂类占30.60%，醛酮类占0.82%，烃类占0.34%。经超高压处理，醋样共检出35种挥发性香气成分。醇类增加了5种，乙酸、苯乙醇和3 – 甲基丁酸是苹果醋的特征香气，其相对含量分别为处理前的10.3倍、2.6倍和1.1倍。酸类物质的总相对含量增加了15.2%，酯类含量增加较明显的是邻苯二甲酸二丁酯和棕榈酸乙酯，具有芳香气味。
实施例2：
陶坛陈酿1年的清爽型半干型苹果醋，过滤后密封于双层聚乙烯塑料袋中，分装至复合袋中，置于高压容器，15 ℃条件下加压至100 MPa下处理15 min，后利用固相微萃取结合气质联用技术分析处理前、后醋样的香气成分。
结果表明：经超高压处理，醋样共检出33种挥发性香气成分。经超高压处理后乙酸乙酯、乳酸乙酯、γ – 壬内酯和琥珀酸单乙酯等酯类均增加明显。乙酸乙酯具有果酯香，乳酸乙酯具有优雅的果香，γ – 壬内酯具有桃香，这几种酯类物质相对含量的增加，为醋体赋予了浓郁的果香。
实施例3：
陶坛陈酿2年的清爽型半干型苹果醋，过滤后密封于双层聚乙烯塑料袋中，分装至复合袋中，置于高压容器，15 ℃条件下加压至100 MPa下处理15 min，后利用固相微萃取结合气质联用技术分析处理前、后醋样的香气成分。结果表明：经超高压处理，醋样共检出38种挥发性香气成分。醇类增加5种，2，3 – 丁二醇和异丁醇相对含量增加较为显著，其相对含量分别为处理前的4.7倍和5.2倍。酯类增加了2种，酞酸二甲酯、乳酸乙酯、水杨酸己酯和琥珀酸单乙酯的含量增加最多，乳酸乙酯具有清甜的、带有酸味的水果香气。
实施例4：
陶坛陈酿5年的清爽型半干型苹果醋，过滤后密封于双层聚乙烯塑料袋中，分装至复合袋中，置于高压容器，10 ℃条件下加压至200 MPa下处理10 min，后利用固相微萃取结合气质联用技术分析处理前、后醋样的香气成分。
结果表明：经超高压处理，醋样共检出36种挥发性香气成分。醇类物质种类不变，2，3 – 丁二醇和苯乙醇其相对含量分别为处理前的2.1倍和4.1倍。
Claims (5)
1.一种苹果醋超高压增香工艺，其特征在于：陶坛陈酿半年以上的苹果醋，过滤后密封于双层聚乙烯塑料袋中，置于高压容器，在10-15℃条件下，加压至100-200MPa处理10-15min，之后可无菌灌装。
2.如权利要求1所述苹果醋超高压增香工艺，其特征在于：具体超高压处理参数为10℃条件下加压至200MPa下处理10min。
3.如权利要求1所述苹果醋超高压增香工艺，其特征在于：具体超高压处理参数为15℃条件下加压至100MPa下处理15min。
4.如权利要求1所述苹果醋超高压增香工艺，其特征在于：原料为陶坛陈酿2年的清爽型半干型苹果醋，具体超高压处理参数为15℃条件下加压至100MPa下处理15min。
5.如权利要求1所述苹果醋超高压增香工艺，其特征在于：原料为陶坛陈酿5年的清爽型半干型苹果醋，具体超高压处理参数为10℃条件下加压至200MPa下处理10min。
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| 响应面法优化超高压催陈香醋工艺研究;黄婷 等;《中国酿造》;20111115(第236期);107-111 * |
| 基于SPME-GC-MS的超高压镇江香醋香气变化分析;袁小单 等;《食品科技》;20121120;第37卷(第11期);263-269 * |
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