摘要：为了促进黄桃业的发展转型和提高黄桃的经济效益，故对黄桃醋的加工工艺进行研究。首先对黄酒糟中的醋酸菌进行筛选，对筛选出来的醋酸菌进行鉴定并对其生长特性测定。筛选出的菌株为醋酸杆菌bcpca-qj-5，其最适合生长的温度为30℃，在24h左右进入对数增长期。利用该菌株进行黄桃醋的制备，并对其发酵工艺进行优化，确定了最优的发酵条件为初始酒精度为6%，接种量为6%，发酵温度为29℃，培养时间4d。利用顶空固相微萃取/气相色谱-质谱联用技术(HS-SPME/GC-MS)对黄桃醋发酵结束，主要香气成分有异戊酸、乙酸、己酸乙醇、苯乙醇、辛酸乙酯和癸酸乙酯。经过七天后熟后，通过(HS-SPME/GC-MS)测定，乙酸和乙醇的总量有所变化，整体香气变得更加柔和。此外对利用黄桃醋制备黄桃醋饮料的配方进行调配，结合感官评定实验确定黄桃醋饮料的最佳配方为黄桃醋的添加量为6%，白砂糖的添加量为9%，柠檬酸的添加量为0。06%，此配方下的黄桃醋饮料，酸甜可口并且有黄桃的特殊风味，品质最佳。对利用黄桃开发黄桃醋和黄桃醋饮料有指导作用。81841

毕业论文关键词： 黄桃醋；醋酸菌；发酵工艺优化；香气；醋饮料

Screening of Acetate Bacteria in Distiller's Grains Of Yellow lees And Study on Preparation of Peach Vinegar by Fermentation

Abstract： In order to promote the development and transformation of the yellow peach industry and improve the economic benefits of yellow peach, we study the processing technology of peach vinegar。 Firstly, the acetic acid bacteria in yellow lees were selected, the selected acetic acid bacteria were identified and their growth characteristics were determined。 The selected strain was Acetobacter bcpca-qj-5, its optimum growth temperature was 30 ℃ and the logarithmic growth period was about 24 hours。 The development of yellow peach vinegar was made by using this strain and the fermentation process was optimized。 The optimum fermentation conditions were as follows: the initial alcoholic acid content was 6%, the inoculation amount was 6%, the fermentation temperature was 29 ℃, and the culture time was 4 days。 (HS-SPME / GC-MS) was used to complete the fermentation of pectin, and the main aroma components were isovaleric acid, acetic acid, hexanoic acid ethanol, phenylethyl alcohol, octanoic acid Ester and decanoate。 After 7 days of maturation, the total amount of acetic acid and ethanol was changed which were determined by (HS-SPME / GC-MS), and the overall aroma became more gentle。In addition, the formula for the preparation of the peach vinegar was prepared by using the peach vinegar, and the best formula for the selection of the peach vinegar was 6% for the peach vinegar and 9% for the sugar, the amount of sour agent added was 0。06%。 The yellow peach vinegar beverage in this formula is sweet and sour, and has the special flavor of yellow peach。 It is the best quality。 It can guide the development of yellow peach vinegar and yellow peach vinegar beverage by using yellow peach。

Key words: Peach vinegar；Acetate bacteria；Optimization of fermentation process；Aroma；Vinegar drink

目  录

1 引言 1

1。1 黄桃 1

1。2  果醋研究现状 1

1。2。1  国外研究进展 2

1。2。2  国内研究进展 3

1。3  本文研究目的和研究内容 4

1。3。1  研究目的 4

1。3。2  研究内容 5

2 材料和方法