毛竹葉醋發(fā)酵工藝優(yōu)化及品質(zhì)分析

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中圖分類號：TS264.22 文獻標(biāo)志碼：A 文章編號：1000-9973（2025）08-0079-09

DOI：10.3969/j.issn.1000-9973.2025.08.012

引文格式：，等.毛竹葉醋發(fā)酵工藝優(yōu)化及品質(zhì)分析[J].中國調(diào)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）為禾本科剛竹屬草本植物，廣泛分布于我國秦嶺以南，是一種具有較高經(jīng)濟價值的筍材兩用竹[1-2]，其竹材與竹筍的利用率較高，而對其竹葉部分的開發(fā)鮮有報道。（剩余14490字）