【摘要】 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≥12μg/100mL。本工艺可用于生产含硒的营养保健醋。更多还原

【Abstract】 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.更多还原