食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
4期
286-289
,共4页
余有贵%曹智华%曾传广%刘志强%陈婉婷
餘有貴%曹智華%曾傳廣%劉誌彊%陳婉婷
여유귀%조지화%증전엄%류지강%진완정
富硒米糠%雪蜂蜜橘%酒精发酵%醋酸发酵%工艺参数%果醋
富硒米糠%雪蜂蜜橘%酒精髮酵%醋痠髮酵%工藝參數%果醋
부서미강%설봉밀귤%주정발효%작산발효%공예삼수%과작
selenium-rice rice bran%Xuefeng sweet orange%alcohol fermentation%acetic acid fermentation%processing parameter%fruit vinegar
以富硒米糠和雪峰蜜橘为原料,采用正交试验设计方法,对米糠蜜橘醋酸发酵过程的工艺参数(米糠液与蜜橘汁混合比、接种量、发酵温度和发酵时间)进行优化.结果表明:酒精发酵阶段的最佳工艺参数为米糠液与蜜橘汁混合比为7:3(V/V)、酵母菌接种量8%(V/V)、发酵温度30℃、发酵时间96h;醋酸发酵阶段的最佳工艺参数为醋酸菌接种量5%(V/V)、发酵温度35℃、发酵时间84h.在此工艺条件下,产品中的醋酸酸度为4.98g/100mL,硒≥12 μg/100mL.本工艺可用于生产含硒的营养保健醋.
以富硒米糠和雪峰蜜橘為原料,採用正交試驗設計方法,對米糠蜜橘醋痠髮酵過程的工藝參數(米糠液與蜜橘汁混閤比、接種量、髮酵溫度和髮酵時間)進行優化.結果錶明:酒精髮酵階段的最佳工藝參數為米糠液與蜜橘汁混閤比為7:3(V/V)、酵母菌接種量8%(V/V)、髮酵溫度30℃、髮酵時間96h;醋痠髮酵階段的最佳工藝參數為醋痠菌接種量5%(V/V)、髮酵溫度35℃、髮酵時間84h.在此工藝條件下,產品中的醋痠痠度為4.98g/100mL,硒≥12 μg/100mL.本工藝可用于生產含硒的營養保健醋.
이부서미강화설봉밀귤위원료,채용정교시험설계방법,대미강밀귤작산발효과정적공예삼수(미강액여밀귤즙혼합비、접충량、발효온도화발효시간)진행우화.결과표명:주정발효계단적최가공예삼수위미강액여밀귤즙혼합비위7:3(V/V)、효모균접충량8%(V/V)、발효온도30℃、발효시간96h;작산발효계단적최가공예삼수위작산균접충량5%(V/V)、발효온도35℃、발효시간84h.재차공예조건하,산품중적작산산도위4.98g/100mL,서≥12 μg/100mL.본공예가용우생산함서적영양보건작.
Xuefeng sweet oranges and Se-rich rice bran were used as the raw materials to develop an orange-flavored vinegar by liquid-sate fermentation.Orthogonal array design was employed to obtain optimal alcohol and acetic acid fermentations.Additionally,fermented vinegar product was evaluated for sensory quality and physicochemical hygiene indicators.Results showed that the optimal alcohol fermentation parameters were determined as follows:ratio of rice bran hydrolysate to orange juice 7:3,yeast inoculation amount 8%,and temperature 30 ℃ for a fermentation period of 96 h,and the optimal acetic acid fermentation was achieved by fermentation at 35 ℃ for 84 h with an acetic acid bacteria inoculation amount of 5%.Vinegar obtained under the optimized conditions contained contents of acetic acid Se of 4.98 g/100 mL and more than 12 μg/100 mL,respectively.