薏仁碎米食醋固态发酵研究  

Preparation on solid fermentation of coix seed vinegar

作　　者：张玉梅[1] 卢红梅[1] 苏佳[1] 陈莉[1] 秦兴[1] 

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

出　　处：《食品科技》2017年第7期273-281,共9页Food Science and Technology

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：以薏仁壳为填充料、薏仁麸为辅料,按照新型前液后固发酵法研制了薏仁碎米食醋。结果表明:以薏仁麸为辅料酿造食醋优于常用的辅料麦麸,添加比例为薏仁碎米:薏仁麸:薏仁壳=4:3:6;固态法酿制的薏仁碎米醋醅经过熏醋后挥发性香气成分种类和百分含量都大幅度增加,烘箱熏醋效果优于水浴熏制,在烘箱85℃下熏醋醅6 d得到的熏醋风味最佳;研制的薏仁碎米熏醋呈黑紫色且有光泽,酸味柔和、醇香、稍甜,具有薏仁特有的香气。According to the new liquid-and-solid fermentation method, broken coix seed vinegar was studied with the use of coix seed husk as bulking agent and coix seed bran as minor ingredient. The results showed that quality of broken coix seed vinegar with coix seed bran as minor ingredient was better than normally used wheat bran, and the ratio of broken coix seed to coix seed bran and coix seed husk was 4：3：6. Volatile aroma components and percentage of broken coix seed vinegar increased substantially after fumigation with solid fermentation grains, and effect of fumigation with oven was better than water bath. The best flavor of fumigation broken coix seed vinegar was obtained at 85 ℃, 6 days with oven. Broken coix seed fumigation vinegar was black purple, taste softer with typical-coix seed aroma.

关 键 词：固态发酵法 薏仁碎米 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]