·52·
2017 Vol.36 No.6 Serial No.304
China Brewing
生产工艺对薏仁碎米食醋品质的影响张玉梅12卢红梅12*苏佳12陈莉12秦兴12
Research Report
（1.贵州大学酿酒与食品工程学院贵州贵阳5500252.贵州大学贵州省发酵工程与生物制药重点实验室贵州贵阳550025）摘要分析了不同发酵工艺以及醋酷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
011001 薏仁碎米食醋的风味
关键词薏仁碎米食酷生产工艺
中图分类号TS264.2
文章编号.0254-5071(2017)06-0052-07
doi:10.11882/j.issn.02545071.2017.06.011
Effect of production technology on the quality of broken coix vinegal
ZHANG Yumeil2, LU Hongmeil-2*, SU Jia'2, CHEN Li'2, QIN Xingl2
(1.Schoo/ of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,
2.Guizhou Key Laboratory of Fermentation Engincering and Biophamacy, Guizhou University, Guiyang 550025, China)
Abstract :The effect of different fementation technologies and vinegar fermentation grains fumigation on the quality of broken coix vinegar was stud ied. The results showed that the polysaccharide contents of broken coix vinegar by liquid-state fermentation was much lower than that of solid-statc fermentation, while the contents of amino acid nitrogen was similar. Polysaccharide contents of broken coix vinegar among different solid-state fer-mentation 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 fumiga-tion vinegar, solid-state fementation 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.
Key words broken coix; vinegar; production technology
薏仁(Coixlachrymajobi)是药食同源的食品特含节类、酯类、留醇类、木脂素类、酚类、生物碱类和腺苷类等药效成分具有抗肿瘤、抗病毒、调节免疫、降血糖血钙、降压等药理功效-}。其被誉为“世界禾本科植物之王”自古以来就是中国食药皆佳的“粮药"之一国在禾本科植物中独占整头。《本草纲目》、《神农本草经》等医籍记载薏仁米具有健脾管、去风湿、消水肿、强筋骨、清肺等功效国中国卫生部1987年10月已将薏仁米列入第一批药食兼用名单()，称其可利水渗湿补脾、清热排脓012)。企业目前对薏仁的加工较为粗放产品单一、精深加工产品少[3-14)且对在加工
收稿日期2017-03-29
过程中产生的大量意仁碎米等副产物的回收利用不充分]。在薏仁加工过程中产生薏仁碎米的数量在10%以上，薏仁碎米与整米的营养价值相当价格却仅为整米的1/6 且占薏苡仁总质量5%的薏米糠(麸)中的薏苡酯、粗多糖和黄酮等功能性成分的含量明显高于整米啊。
根据醋酸发酵形式将食醋生产分为液态发酵和固态
发酵酶法液态发酵是20世纪发展起来的新工艺发酵时间短、原料利用率高、出品率高、生产效率高适合现代化大批量生产[17-1]。以传统食醋生产为主的固态发醇酵原料组成丰富、发酵时间长、微生物种类多此法制得的醋香气浓
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）责州省科技厅、贵州大学联合资金计划项目（黔科合LH字[2014]
7674)
作者简介张玉梅（1992-）女士研究生研究方向为制药与发酵工艺
*通讯作者：卢红梅（1967-）女教授博士研究方向为酿酒工程、发酵工程、酶工程、食品生物技术
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