金丝枣醋的研制

Development of golden silk jujube vinegar

以河北沧州金丝小枣为原料,采用液态发酵工艺,通过单因素和正交试验的方法研究了金丝枣醋在酒精发酵和醋酸发酵过程中的影响因素。结果表明:酒精发酵的枣汁含糖量18°Bx,接种量10%,30℃发酵6d,酒精体积分数8.0%;醋酸发酵的含糖量5°Bx,酒精体积分数8.5%,接种量10%,30℃发酵5d,可得醋酸含量7g/100mL,具有浓厚枣香、口感独特的保健型金丝枣醋。

With golden silk jujube from Cangzhou, Hebei as raw material, liquid-state fermentation and single-factor and orthogonal-test were used to study factors influencing alcoholic fermentation and acetic fermentation of golden silk jujube vinegar. The results indicated that, for alcoholic fermentation： sugar 18°Bx content in jujube juice, inoculum 10%, fermentation at 30℃ for 6 d and alcohol 8.0% （v/v）; for acetic fermentation： sugar content 5°Bx in jujube juice, inoculum 10%, fermentation at 30℃ for 5 d, and alcohol 8.5% （v/v）. The fermented golden-silk jujube vinegar with acetic content 7 g/100 ml had dense flavor, unique taste and healthy function.