薏米沙棘醋口服液发酵工艺优化

Optimization of Fermentation Technology of Coix Seed and Seabuckthorn Vinegar Oral Liquid

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。

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.