毛竹叶醋发酵工艺优化及品质分析
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中图分类号：TS264.22 文献标志码：A 文章编号：1000-9973（2025）08-0079-09
DOI：10.3969/j.issn.1000-9973.2025.08.012
引文格式：，等.毛竹叶醋发酵工艺优化及品质分析[J].中国调味品，2025，50（8）：79-87. ZHUJJ，LINJ，LIUJ，etal.Optimizationoffermentation processofmosobambooleaf vinegarandqualityanalysisJChina Condiment，2025，50（8）：79-87.
Abstract： Moso bamboo leaves are a new type of food raw material that urgently needs to be developed. In this study，with moso bamboo leaves as the raw material，the preparation process of moso bamboo leaf vinegar（MBV） is optimized through response surface method，and the optimal parameters are obtained to be fermentation time of 9d ，alcohol content of 6.6%vol and inoculation amount of acetic acid bacteria of 5.8% Under these conditions，the total acid content and flavonoid content of MBV reach 4.51g/100mL and 1.13mg/mL respectively. At the same time，the clarification process is also discussed in this study， and it is found that using 2.5g/L diatomite as the clarifier can make the transmittance of vinegar reach 89.35% . During fermentation，the total acid content and amino acid nitrogen content increase with the increase of fermentation time，while lactic acid content gradually decreases in the later stage of fermentation and acetic acid content continues to increase. In adition，as fermentation progresses，alcohols are converted into acids and esters，adding a unique flavor to MBV.Compared with the precursor products，moso bamboo leaf vinegar has been improved in terms of nutrition，tasteand flavor.This study has not only provided new ideas for the deep processing of moso bamboo leaves，but also demonstrated the potential of moso bamboo leaf vinegar as a healthy vinegar with unique flavor and seasoning functions，which has important reference value for the further development and utilization of moso bamboo leaf resources.
Key words：moso bamboo leaves；vinegar； response surface method； organic acid; volatile compounds
毛竹（Phyllostachysedulis）为禾本科刚竹属草本植物，广泛分布于我国秦岭以南，是一种具有较高经济价值的笋材两用竹[1-2]，其竹材与竹笋的利用率较高，而对其竹叶部分的开发鲜有报道。（剩余14490字）
