陕北野生酸枣果醋的生产工艺研究

Study on brewing technology of shaanbei sour jujube vinegar

为了充分利用陕北野生酸枣资源,文章介绍了野生酸枣果醋的主要加工设备、工艺流程,研究了酒精发酵、醋酸发酵等工艺参数,并测出了野生酸枣果醋的感官、理化和卫生指标。

Shaanbei wild sour jujube can be used to make fruit vinegar, whose main equipment and technical procedures are introduced. Some technical operation points, such as the production of wild jujube juice, the culture of yeast, the fermentation of acetic acid and sterilization etc are discussed indetail The oranoleptic indicator, physical and chemical target, and hygiene indicator of this sour jujube fruit vinegar are also put forward.