生产工艺对薏仁碎米食醋品质的影响  

Effect of production technology on the quality of broken coix vinegar

作　　者：张玉梅[1,2] 卢红梅[1,2] 苏佳[1,2] 陈莉[1,2] 秦兴[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2017年第6期52-58,共7页China Brewing

基　　金：贵州省科技计划重大专项(黔科合重大专项字[2014]6023);贵州省科技厅;贵州大学联合资金计划项目(黔科合LH字[2014]7674)

摘　　要：分析了不同发酵工艺以及醋醅熏制对薏仁碎米食醋品质的影响。结果表明,与固态发酵工艺相比,液态发酵薏仁碎米食醋的多糖含量较低,而氨基酸态氮含量接近,不同固态发酵工艺薏仁碎米食醋的多糖含量接近;在醋酸发酵过程中液态发酵的多糖含量呈下降趋势,固态发酵的多糖含量逐渐增加,两种方法的氨基酸含量变化平缓;薏仁碎米醋不挥发酸以及可溶性无盐固形物含量为固态熏醋>固态醋>液态醋,固态发酵工艺2制得的食醋中无盐固形物含量最高,未熏醅时为2.86 g/100 mL,熏醅后为9.17 g/100 mL,未熏醅的食醋总酸含量<8%,而熏醅后>10%。固态醋酸发酵和醋醅熏制能显著提高薏仁碎米食醋品质,熏醋醅工艺还能明显改善薏仁碎米食醋的风味。The effect of different fermentation technologies and vinegar fermentation grains fumigation on the quality of broken coix vinegar was stud- ied. The results showed that the polysaecharide contents of broken coix vinegar by liquid-state fermentation was much lower than that of solid-state fermentation, while the contents of amino acid nitrogen was similar. Polysaccharide contents of broken coix vinegar among different solid-state fer- mentation technologies were close to each other. In the process of acetic fermentation, the content of polysaccharide with liquid-state fermentation decreased, but it increased gradually with solid-state fermentation, the contents of amino acids with solid-state and liquid-state acetic fermentation changed gently. The total contents of non-volatile acids and soluble salt-free solids of broken coix vinegar from high to low were solid-state fumiga- tion vinegar, solid-state fermentation vinegar, liquid-state fermentation vinegar. The vinegar made by solid-state fermentation process 2 had the highest salt-free solid contents, and the content in fermented grains was 2.86 g/100 ml, while the content was 9.17 g/100 ml after fumigation, the total acid contents of non-fumigated vinegar was less than 8%, and more than 10% after fumigation. Solid-state acetic fermentation and vinegar fermented grains fumigation could significantly improve the quality of broken coix, and fermented grains fumigation could significantly improve the flavor of broken coix vineear.

关 键 词：薏仁碎米 食醋 生产工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]