生产工艺对薏仁碎米食醋品质的影响

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。

Effect of production technology on the quality of broken coix vinegar

The effect of different fermentation technologies and vinegar fermentation grains fumigation on the quality of broken coix vinegar was studied. The results showed that the polysaccharide 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 fermentation 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 fumigation 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 vinegar.