A Study On Vinegar With Coix Seed And Broken Rice

Coix seed is medicinal and edible high quality food material.It will produce a large of by-products such as broken coix seed and bran shell of coix seed in the process of coix seed product,but the underutilization of these by-products exist in the actually production.Meanwhile,the processed products of coix seed is single,deep processing products are also rarely sold.The research object in this study is broken coix seed.Broken coix seed vinegar developed by liquid fermentation and solid fermentation,then analyze its volatile components and so on.It aims to provide basic data of broken coix seed vinegar for industrial production The main research contents and conclusions are given as follows:(1)The addition of acid protease reaction before coix seed starch gelatinized,that can be effectively improve the saccharification of coix seed.(2)Single-factor and orthogonal experiments were employed to optimized the condition of fermentation temperature,acetic acid bacteria inoculation,fermentation liquid volume in the acetic acid fermentation stage.The result showed that the broken coix seed vinegar that brewed at static condition,the fermentation condition of fermentation temperature is 32 ?,inoculation 12%,and liquid volume was 25% that the total acid content is 6.46g/100 m L.Thevinegar having broken coix seed unique aroma,softer acidity,vinegar clarification,no foreign body.(3)Compared the broken coix seed vinegar that fermented by liquid fermentation and solid fermentation.The content of volatile aroma components,polysaccharides,soluble salt-free solids and non-volatile acid in the broken coix seed vinegar fermented by solid fermentation higher than liquid fermentation.Three kinds of solid fermentation,the sensory scores,the content of volatile aroma components,soluble salt-free solids in the broken coix seed vinegar that fermented by solid fermentation 1were higher than the other solid fermentation,and the alkyd conversion of solid fermentation 1 is highest(4)The results of the experiments showed that the vinegar smoked at 85? for 6days in the oven get the best flavor.Compared the broken coix seed vinegar and the broken coix seed fumigated vinegar,the kinds of volatile aroma components,the content of volatile components,soluble salt-free solids and non-volatile acid increase greatly in the fumigated vinegar.The fumigated vinegar was dark purple and shiny,sour soft,mellow,slightly sweet,with coix seed unique aroma,has color,flavor and body and taste.fumigate the vinegar can significantly improve the vinegar flavor.