| 固态发酵法研制富硒食醋 |
| |
| 引用本文： | 许芳,高冰,祁勇刚,高泽鑫.固态发酵法研制富硒食醋[J].中国酿造,2014(6):161-163. |
| |
| 作者姓名： | 许芳 高冰 祁勇刚 高泽鑫 |
| |
| 作者单位： | 武汉轻工大学化学与环境工程学院;湖北工业大学轻工学部;武汉生物工程学院生物科学与技术系; |
| |
| 基金项目： | 校企横向基金项目(201108) |
| |
| 摘 要： | 以富硒农作物为原料,采用固态发酵法研制富硒食醋,通过正交试验优化糖化和酒精发酵阶段工艺条件。结果表明,富硒水料比为1.2∶1（mL∶g）,发酵温度30℃,酒曲用量45%,发酵时间为4d。再经醋酸发酵、熏醅、淋醋、陈酿工艺可生产出具有传统良好风味且硒含量高达1.18mg/kg的富硒功能性食醋。
|
| 关 键 词： | 富硒食醋 固态发酵 正交试验 |
Preparation of selenium rich vinegar by solid-state fermentation |
| |
| Affiliation: | XU Fang, GAO Bing, QI Yonggang, GAO Zexin (1.College of Chemistry and Environmental Engineering, WuHan Polytechnic University, Wuhan 430023, China; 2. College of Light Industry, Hubei University of Technology, Wuhan 430415, China; 3.Department of Biological Science ＆ Technology, WuHan Institute of Bioengineering Wuhan 430415, China) |
| |
| Abstract: | Using selenium-rich crops as raw material, selenium-rich vinegar was developed by traditional solid-state fermentation. Saccharification and alcohol fermentation process was optimized by orthogonal test. Results showed that the optimal parameter was liquid-solid ratio 1.2∶1（ml∶g）, fermentation temperature 30 ℃, koji addition 45% and fermentation time 4 d. Through acetic acid fermentation, fumigating, extracting and ageing, selenium enriched functional vinegar was acquired with traditional good taste, and the selenium content was 1.18 mg/kg. |
| |
| Keywords: | selenium rich vinegar solid-state fermentation orthogonal experiment |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
