摘要
哈密大枣作为新疆特色产品之一,目前尚缺乏深加工,为提高哈密大枣附加值,丰富大枣市场产品,满足人们多种需求,特开发哈密大枣果醋饮料。本文主要研究确定了哈密大枣果醋饮料生产过程中酒精发酵的最佳工艺参数,即在发酵温度30℃,初始糖度为16%,接种量0.15%,发酵时间48h的条件下,酒精含量可达到18.0%。
As one of the specialty products, Hami jujube needs deep processing to improve its value added. In this paper, a vinegar beverage of Hami jujube was developed in this research. The optimal conditions of alcohol fermentation for Hami jujube vinegar beverage was determined as the temperature 30℃,the content of sugar 16%, inoculums volume 0.15%, and fermentation time 48h, trader which the content of alcohol can reach 18.0%.
出处
《现代食品科技》
EI
CAS
2009年第10期1204-1206,1209,共4页
Modern Food Science and Technology
基金
新疆维吾尔自治区高校科研计划重点项目(XJEDU2008I48)
关键词
哈密大枣
果醋
酒精发酵
工艺
hami jujube
fruit vinegar
alcohol fermentation
technology
