灵武长枣醋加工工艺的研究

Processing technology of Lingwu long jujube vinegar

以鲜灵武长枣为主要原料,经过去核、破碎、榨汁、酒精发酵后,调整发酵醪至适合醋酸菌发酵范围,通过正交实验确定枣醋醋酸发酵的最佳工艺参数为醋酸菌接种量12%,发酵醪酒精含量8°,温度(30±1)℃,时间15d,此工艺条件下枣醋总酸含量可达4.301g/100mL。该枣醋不添加任何添加剂,既有灵武长枣独特的枣香味和营养成分,又具有食醋的保健功能,市场发展空间较大。

Lingwu long jujube vinegas was produced by acetic fermentation using fresh Lingwu long jujube as main raw material. The jujube was crashed and juiced after the seed was removed. After alcohol fermentation, the jujube juice was adjusted to suit acetic fermentation by acetic acid bacteria. The optimum acetic fermentation parameters of Lingwu long jujube vinegar were determined by orthogonal tests as follows： inoeulum of acetic acid bacteria was 12%, alcohol content of jujube juice was 8°, fermentation temperature was （30±1）℃, and time was 15d. Under above conditions, the total acid content of Lingwu long jujube vinegar was 4.301g/100mL. No additive was added in the jujube vinegar. The jujube vinegar was healthy with unique flavor and nutrients of Lingwu long jujube. The market prospect of the jujube vinegar is broad.