液态法发酵薏仁碎米食醋的研究

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。 

Study on liquid fermentation of broken coix seed vinegar

Broken coix seed, by-product of coix seed processing, was used as raw material of vinegar by liquid fermentation.The conditions of saccharification and acetic acid fermentation were optimized by single factor test and orthogonal test. The results showed that the optimal saccharification conditions were as follow: broken coix seed was crushed into 60 ⁸0 mesh further, the ratio of material to water was 1∶ 4 ( g/m L) 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 m L, typical-coix seed aroma, softer and clarification.