摘要
论述了以冬枣、食醋、果葡糖浆、低聚异麦芽糖、蜂蜜等为主要原料研制生产多功能冬枣醋饮品的工艺流程及操作要点。试验确定的原料最佳配比为:果葡糖浆10%-15%,低聚异麦芽糖5%-10%,蜂蜜1%-5%。复合酶制剂配比为:果胶酶0.035%,淀粉酶0.012%,明胶0.02%,硅溶胶0.018%。
This flow diagram of process and key operation steps of functional red jujube vinegar, which was produced from red jujube, vinegar, fructose syrup, oligo-isomaltose and honey, was explained in this paper.The optimum proportion of materials was confirmed as the following: fructose syrup10%-15%,oligo-ismaltose5%-15%,and honey 1%-5%. The proportion of compound enzyme was: pectinase 0.035%, amylase 0.012%,gelatin 0.02%,andsilica sol 0.018%.
出处
《中国酿造》
CAS
北大核心
2005年第5期55-57,共3页
China Brewing
关键词
红枣清汁
食醋
复合酶制剂
clarifying jujube juice
vinegar
compound enzyme preparation
