微溶氧催陈苹果新醋工艺优化及其品质分析

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中图分类号：TS264.2 文献标志码：A 文章编号：1008-1038（2025）08-0019-08

DOI： 10.19590/j.cnki.1008-1038.2025.08.004

Abstract： The influence of micro-dissolved oxygen technology on the aging effect of new apple cider vinegar was studied with total ester as the evaluation index.The optimal process of micro-dissolved oxygen aging was determined basedonsingle-factor experimentscombinedwith orthogonal testdesign.Theeffctsof diferent accelerated aging methods （natural aging，ultrasonic aging，ozone aging，and micro-dissolved oxygen aging） on physicochemical propertiesand volatile flavor compoundswere evaluated.The optimized micro -dissolved oxygen aging process was as follows： the oxygen time was 15 min，the aging temperature was 20 C and the oxygen frequency was 4 times.Under this condition，the total ester content reached6.16g/L.It was found that ultrasonic，ozone and micro-disslved oxygen technologies could accelerate the aging of apple cider vinegar. The total ester content of apple cider vinegar was similar to thatof apple cider vinegar aged for 4 months，but the total acid content did notchange significantly.A total of 55 volatile flavor substances were detected in 5 kindsof apple cider vinegar by GC -1 MS.The relative content of natural ester was increased from 24.25% to （20 33.57% ，and ultrasonic aging，ozone aging and micro -dissolved oxygen aging were increased to 35.18% ， 37.57% and 35.8% ，respectively，which could shorten the aging time of apple cider vinegar.Micro-dissolved oxygen technologiy had significant aging efectsand had the advantages of low equipment investment，safety and reliability， which was expected to be promoted and applied in the production of apple cider vinegar.

Keywords： Apple cider vinegar; micro-dissolved oxygen; accelerate aging; process optimization; total ester; volatile substance

苹果醋作为一种以新鲜苹果或其加工副产品为原料，通过酒精发酵和醋酸发酵两步酿造而成的酸味调味品，不仅保留了水果的营养成分，而且具备食醋的保健功效，是一种集营养、保健功能于一体的新型饮品[-。（剩余8031字）