液态法发酵薏仁碎米食醋的研究  

Study on liquid fermentation of broken coix seed vinegar

作　　者：张玉梅[1,2] 卢红梅[1,2] 苏佳[1,2] 陈莉[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：《食品工业科技》2017年第15期30-34,44,共6页Science and Technology of Food Industry

基　　金：贵州省科技计划(重大专项)黔科合重大专项字[2014]6023子课2-1项目;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：以薏仁加工副产品薏仁碎米为原料,采用液态法研发食醋。通过单因素实验和正交实验,对糖化、醋酸发酵阶段进行条件优化。结果表明,薏仁碎米破碎度为60~80目、料水比为1∶4(g/m L)、糊化前添加酸性蛋白酶(0.2 g/kg)糖化的效果最优;醋酸发酵阶段的最优条件为静置、发酵温度32℃、接种量12%、装液量25%。得到的薏仁碎米食醋总酸含量为6.46 g/100 m L,具有薏仁碎米特有的香气,酸味较柔和,醋液体态澄清。Broken eoix seed, by-product of coix seed processing, was used as raw material of vinegar by liquid fermentation.The conditions of saccharifieation and acetic acid fermentation were optimized by single factor test and orthogonal test.The results showed that the optimal saceharification conditions were as follow：broken coix seed was crushed into 60-80 mesh further,the ratio of material to water was 1 ： 4 （g/mL） and acid protease was added before saccharification.The optimal conditions for liquid acetic acid fermentation were static：, temperature 32 ℃ , inoculation amount 12% and loading volume 25%.Finally, total acid content of broken coix seed vinegar was 6.46 g/100 mL,typieal-coix seed aroma,softer and clarification.

关 键 词：薏仁碎米 液态发酵法 食醋 

分 类 号：TS201.1[轻工技术与工程—食品科学]