赵 叶1，徐 粘1，赵存朝1，2，陶 亮1，2，盛 军2，3，田 洋1，2，3*，康心蕊1，2*
（1.云南农业大学食品科学技术学院，云南昆明 650201；
2.食药同源资源开发与利用教育部工程研究中心，云南昆明 650201；
3.云南省生物大数据重点实验室，云南昆明 650201）
摘要：以三七叶粉和红糖为原料，先用酵母菌进行酒精发酵，然后再加入醋酸菌进行发酵；利用半固态发酵法，通过单因素试验和二次通用旋转组合实验对三七叶醋生产工艺参数进行优化。结果显示：三七叶粉与水的比例是1∶20，在原料液中添加0.2%（1∶1∶1）的纤维素酶、果胶酶和木聚糖酶进行酶解，50 ℃水浴酶解2 h；添加0.2%的酵母菌液，在30 ℃条件下发酵8 d；酒精度为9%vol时添加10%的醋酸菌液，在29 ℃条件下发酵7 d。在此条件下加工的三七叶醋是食用方便、健康营养的新型发酵饮品。三七叶的研究可为三七产业的开发利用提供思路，增加三七叶的利用率，减少资源浪费。
关键词：三七叶；醋；二次通用旋转优化试验
中图分类号：TS264.22 文献标识码：A 文章编号：1674-506X（2021）03-0096-0007
Study on Brewing Technology of Organic Panax notoginseng Leaf Vinegar
ZHAO Ye1, XU Zhan1, ZHAO Cun-chao1，2, TAO Liang1，2, SHENG Jun2，3, TIAN Yang1，2，3*, KANG Xin-rui1，2*
（1.College of Food Science and Technology, Yunnan Agricultural University, Kunming Yunnan 650201, China;
2.Development and Utilization of Food and Drug Homologous Resources Engineering Research Center of the Ministry of Education, Kunming Yunnna 650201, China;
3.Yunnan Key Laboratory for Biological Big Data, Kunming Yunnan 650201, China）
Abstract：Using Panax notoginseng leaf powder and brown sugar as raw materials, firstly use yeast for alcohol fermentation, and then add acetic acid bacteria for fermentation; using semi-solid fermentation method, through single factor test and two general rotating combination experiments, the production process of Panax notoginseng leaf vinegar parameters were optimized. The results showed that the ratio of Panax notoginseng leaf powder to water was 1∶20，and 0.2% (1∶1∶1) of cellulase, pectinase and xylanase were added to the raw material solution for enzymatic hydrolysis, and water bath at 50 ℃ enzymatic hydrolysis for 2h; add 0.2% yeast solution and ferment for 8 days at 30 ℃; add 10% acetic acid bacteria solution when the alcohol content is 9% vol, and ferment for 7 days at 29 ℃. Panax notoginseng leaf vinegar processed under these conditions is a new type of fermented beverage that is convenient to eat, healthy and nutritious. The research on Panax notoginseng leaves can provide ideas for the development and utilization of Panax notoginseng industry, increase the utilization rate of Panax notoginseng leaves and reduce waste of resources.
Keywords：Panax notoginseng; vinegar; secondary general rotation optimization
doi：10.3969/j.issn.1674-506X.2021.03-015
收稿日期：2020-09-11
基金项目：特色新型功能及营养健康食品关键技术研发与应用（2019ZG00905）；低纬高原果蔬产业升级精深加工与废弃物再
利用研究（2019ZG00907-03）；云南省中青年学术和技术带头人后备人才（2018HB040）
作者简介：赵叶（1998-），女，硕士研究生。研究方向：食品加工与安全。
*通讯作者
引用格式:赵叶,徐粘,赵存朝,等.林下有机三七叶醋酿造工艺研究[J].食品与发酵科技,2021,57(3):96-102.
