食品工业科技2017，Vol.38Issue(15)：30-34,44,6.DOI:10.13386/j.issn1002-0306.2017.15.007
液态法发酵薏仁碎米食醋的研究
Study on liquid fermentation of broken coix seed vinegar
摘要
Abstract
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/mL) 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 mL,typical-coix seed aroma,softer and clarification.关键词
薏仁碎米/液态发酵法/食醋Key words
broken coix seed/liquid fermentation/vinegar分类
轻工纺织引用本文复制引用
张玉梅,卢红梅,苏佳,陈莉..液态法发酵薏仁碎米食醋的研究[J].食品工业科技,2017,38(15):30-34,44,6.基金项目
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 （重大专项）
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). （黔科合LH字[2014]7674）
