| 薏米沙棘醋口服液发酵工艺优化 |
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| 作者姓名： | 任勰珂 魏林 吴天祥 刘义 胡文森 李慧 |
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| 作者单位： | 贵州食品工程职业学院,贵州 贵阳 550025 |
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| 基金项目： | 贵州省教育科学规划课题“高职食品专业师生科研一体化教学模式的实践与研究”(编号:2019C039);贵州省教育厅职业教育科研项目“服务乡村振兴的职业院校科技扶贫策略研究——以贵州食品工程职业学院帮扶兴仁市薏仁产业为例”(编号:GZZJ-Z2019004)。 |
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| 摘 要： | 本研究以薏米为原料,加以沙棘汁进行发酵制得一种新型薏米沙棘醋口服液。以感官评价为指标,对发酵时间、初始酒精度、发酵温度和醋酸菌种子液接种量4个因素进行单因素试验,并在此基础上进行醋酸发酵工艺正交优化实验。结果表明,薏米沙棘醋最佳醋酸发酵工艺为:起始酒精度8%vol、醋酸菌接种量9%,32℃恒温发酵6 d。
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| 关 键 词： | 薏米 沙棘 醋酸发酵 正交工艺优化 |
Optimization of Fermentation Technology of Coix Seed and Seabuckthorn Vinegar Oral Liquid |
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| Authors: | REN Xieke WEI Lin WU Tianxiang LIU Yi HU Wensen LI Hui |
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| Institution: | (Guizhou Vocational College of Foodstuff Engineering,Guiyang 550025,China) |
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| Abstract: | In this study,coix seed was used as raw material,and seabuckthorn juice was fermented to prepare a new type of coix seed and seabuckthorn vinegar oral liquid.Using sensory evaluation as an indicator,a single factor experiment was carried out on the four factors of fermentation time,initial alcohol content,fermentation temperature and acetic acid bacteria seed liquid inoculation amount,and an orthogonal optimization experiment of acetic acid fermentation process was carried out on this basis.The results show that the best acetic acid fermentation process for coix seed and seabuckthorn vinegar is:the initial alcohol content is 8%vol,the acetic acid bacteria inoculation amount is 9%,and the constant temperature fermentation is 32℃for 6 days. |
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| Keywords: | coix seed seabuckthorn acetic acid fermentation orthogonal process optimization |
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