摘要
利用金丝小枣为原料,提取枣汁,得到枣汁和枣渣。枣汁经过50℃、2 h酶解、过滤后得到澄清透明的枣汁1。所剩枣渣再添加定量水后,经捣碎、离心分离工艺后得到枣汁2。利用枣汁2经酒精发酵60 h、温度30℃、接种量0.5%,醋酸发酵72 h、温度30℃、接种量10%发酵制得枣醋,再回添至枣汁1中,制得枣醋爽饮料。本实验对利用金丝小枣枣汁制醋爽提出了合理工艺。
The jujube juice was clarified with enzyme after being extracted from the Leling Golden-silk Jujube.The jujube dregs were mixed with some water,and then were mashed and centrifugalized.The jujube vinegar was obtained by fermented with the separation solution.During the batch fermentation process,frist the alcohol was got after 60 h,at 30 ℃,and then the vinegar was got after 72 h,at 30 ℃.The jujube vinegar beverage was made by mixing the jujube vinegar with the jujube juice.
出处
《食品研究与开发》
CAS
北大核心
2011年第5期96-99,共4页
Food Research and Development
关键词
枣汁
枣渣
枣醋
枣醋爽饮料
jujube juice
jujuba residue
jujube vinegar
jujube vinegar beverage
