探討釀造水果醋之營養價值分析

The nutritional value analysis of fermented fruit vinegar

10.6202/THJ.201912_(15).0007

黃艾君(Ai-Chun Huang)

水果釀造醋 ； 營養成分 ； 可滴定酸 ； Fruit brewing vinegar ； nutrients ； titratable acid

慈惠學報

15期（2019 / 12 / 01）

99 - 116

繁體中文

醋酸是由酵母菌發酵產生酒精，再經由醋酸菌發酵酒精而成的產物，是食用醋的主要呈味物質。食用醋在世界各地都已經有上百年的食用歷史，在歐美地區更是被視為對人體有助益的健康食品。水果醋製造過程是採用酵母菌做一階發酵，再用醋酸菌做二階發酵，本研究首先以水果醋的營養標示標示與物化性質及抗氧化能力，來了解水果醋之品質概況。再以特有水果－檸檬與梅子做為原料，選擇適合發酵之醋酸菌，進一步探討水果醋營養成分與貯藏時間對水果醋品質之影響，以產製高優質水果醋產品。研究結果顯示：水果醋所標示碳水化合物含量的±20%範圍，顯示國內市售水果醋普遍有品管不良的現象。市售水果醋酸度約在5-7%之間，而國產水果醋之平均酸度在3%以下。含糖水果醋之總糖量則差異很大，範圍在8-60%之間，發酵殘存糖量約為12.4%與17.3%。水果醋中有機酸除醋酸外，以蘋果酸、乳酸與檸檬酸為主。其總酚含量皆以檸檬醋最高。水果醋的抗氧化能力分析顯示其對螯合亞鐵離子能力平均高於90%，以梅子醋最強，平均清除能力在95%左右。清除DPPH自由基能力以檸檬醋的95%最強，梅子醋85%次之。水果醋飲料的抗氧化能力分析顯示檸檬醋飲料的清除DPPH自由基能力可達100%。選擇耐酒精與耐醋酸能力較佳的Acetobacter sp.醋酸菌進行醋酸發酵。當檸檬酒與梅子酒酒精含量於5.0 %（v/v）時，發酵程度較佳。醋酸菌發酵狀態於pH 3.5-4.5均顯著高於pH 2.5-3.0者。於30℃進行水果醋發酵，其揮發性成分分析與感官品質分析結果，顯示水果氣味明顯較高。醋酸菌進行水果醋發酵，結果顯示發酵補糖至26°Brix檸檬汁與梅子汁，發酵成水果酒其水果氣味與整體口感最強，糖度24°Brix檸檬汁與梅子汁發酵後最佳。室溫貯藏試驗顯示水果氣味在一年貯藏中無明顯變化，但整體口感飽和度增加。

Acetic acid is a product obtained by fermenting yeast to produce alcohol and fermenting alcohol through acetic acid bacteria. It is the main taste substance of edible vinegar. Edible vinegar has been used for hundreds of years in the world, and it is regarded as a healthy food that is beneficial to the human body in Europe and America. The fruit vinegar manufacturing process uses yeast to make first-order fermentation, and then acetic acid bacteria to do second-order fermentation. This study firstly introduces the nutrition labeling, physicochemical properties and antioxidant capacity of fruit vinegar to understand the quality profile of fruit vinegar. Then use the unique fruit-lemon and plum as raw materials to select the acetic acid bacteria suitable for fermentation. And further explore the effect of fruit vinegar nutrients and storage time on the quality of fruit vinegar, in order to produce high-quality fruit vinegar products. The range of ± 20% of the labeled carbohydrate content indicates that the domestic marketed fruit vinegar generally has poor quality control. Commercially available fruits have an acetic acid content of about 5% to 7%, while domestic fruit vinegars have an average acidity of less than 3%. The total sugar content of sugary fruit vinegar varies widely, ranging from 8 to 60%, and the residual sugar content of fermentation is about 12.4% and 17.3%. In the fruit vinegar, the organic acid is mainly composed of malic acid, lactic acid and citric acid in addition to acetic acid. Its total phenolic content is highest in lemon vinegar. The analysis of the antioxidant capacity of fruit vinegar showed that its ability to chelate ferrous scorpion was higher than 90% on average, and plum vinegar was the strongest, with an average removal capacity of about 95%. The ability to remove DPPH free radicals is 95% stronger for lemon vinegar and 85% for plum vinegar. Analysis of the antioxidant capacity of fruit vinegar beverages showed that the ability of lemon vinegar beverages to remove DPPH free radicals can reach 100%. Acetic acid fermentation was carried out by selecting Acetobacter sp. acetic acid bacteria which are resistant to alcohol and acetic acid. When the alcohol content of lemon wine and plum wine is 5.0% (v/v), the degree of fermentation is better. The fermentation state of acetic acid bacteria was significantly higher than pH2.5-3.0 at pH3.5-4.5. The fruit vinegar fermentation at 30 °C, the volatile component analysis and sensory quality analysis results show that the fruit odor is significantly higher. The acetic acid bacteria was fermented with fruit vinegar. The results showed that the fermented sugar was 260 Brix lemon juice and plum juice, and the fruit scent and the whole taste were the strongest. The sugar degree 240 Brix lemon juice and plum juice were the best after fermentation. The room temperature storage test showed that the fruit odor did not change significantly during one year of storage, but the overall mouthfeel saturation increased.

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