液态深层发酵米醋品质提升方法研究  

Study on Quality Improving of Rice Vinegar Produced by Liquid Deep Layer Fermentation

作　　者：杨宗朋 YANG Zongpeng(Haitian Vinegar Industry(Guangdong)Co.,Ltd.,Foshan 528500,China)

机构地区：[1]海天醋业(广东)有限公司,广东佛山528500

出　　处：《食品安全导刊》2023年第18期111-113,共3页China Food Safety Magazine

摘　　要：液态深层发酵米醋有原料和酿造菌种单一、高通风快速发酵的工艺特点,故有风味弱,口感单调、偏酸、刺激的缺点。本研究在米醋发酵末期添加乳酸菌发酵后的麦麸提取液,引入后熟工艺,制得食醋,接入的麦麸提取液量为10%,接菌时残酒量为0.6%(v/v),于25~30℃后熟15 d。采用高效液相色谱法检测有机酸成分,发现乳酸含量明显升高;采用气质联用仪对米醋挥发性风味物质进行检测,发现主体挥发性风味物质含量明显增加。Liquid deep-fermented rice vinegar has the characteristics of single raw material and brewing strains,high ventilation and rapid fermentation,so it has the disadvantages of weak flavor,monotonous taste,sour and irritating.In this study,lactic acid bacteria fermented wheat bran extract was added into the fermentation liquid at the end of rice vinegar fermentation,and the post-ripening process was introduced to prepare vinegar.The amount of wheat bran extract added was 10%,and the residual amount of alcohol was 0.6%(v/v) during inoculation,and the vinegar was cooked at 25 ~ 30 ℃ for 15 d.The content of lactic acid was obviously increased by HPLC.The volatile flavor compounds of rice vinegar were detected by temperament combined instrument,and it was found that the content of volatile flavor compounds increased obviously.

关 键 词：液态深层发酵 米醋 品质提升 乳酸菌 后熟 

分 类 号：TS264.22[轻工技术与工程—发酵工程]