摘要
以黄骅冬枣为原料,通过加水榨汁及酶法澄清得到了冬枣汁;采用液态发酵法,经过正交实验研究了冬枣醋的发酵工艺。结果表明:酒精发酵条件为糖度18%,接种量1%,pH4·5,30℃发酵6d;醋酸发酵条件为酒精度9%,接种量10%,30℃发酵14d。得到了酸度为5·2g/100mL,枣香浓厚,口感独特的冬枣醋。
With Huanghua winter jujube as raw material,the jujube juice was pressed adding water and clarified with pectase.The winter jujube vinegar was produced in liquid-state fermentation. Orthogonal-test was used to investigate factors influencing winter jujube vinegar fermentation. Results showed the best conditions in alcoholic fermentation were as follows：18% of sugar content, 1% of inoculation, pH 4.5 ,fermentation at 30℃ for 6d ;and the best conditions in acetic fermentation were as follows：9% （v/v）of alcohol content, 10% of the inoculation, fermentation at 30℃ for 14d.The fermented winter jujube vinegar with acetic content 5.2g/100mL had dense flavor, unique taste and healthy function.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期256-258,261,共4页
Science and Technology of Food Industry
关键词
冬枣果醋
酒精发酵
醋酸发酵
生产工艺
winter jujube vinegar
alcoholic fermentation
acetic fermentation
technology
