多菌种液态发酵红枣醋工艺研究

Research on production technics in jujube vinegar using jujube core fermentation

以红枣为原料,经过酒精发酵、醋酸发酵制得保健枣醋。发酵过程采用真空酶解浸提枣汁,利用在酒精发酵过程中加入乳酸菌作为风味菌,增加枣醋不挥发酸和酯的含量,采用单因素和正交试验研究发酵枣醋的最佳工艺参数。并通过测定试验结果表明:酒精发酵最佳工艺参数温度28℃、糖度14%、酵母菌与乳酸菌按比例4∶1复合,总接种量10%、醋酸发酵最佳工艺参数温度36℃、醋酸菌接种量10%、酒度7%、初始pH 4.0。

Take the jujube as raw material, making the health date vinegar though alcohol fermentation, acetic acid fermentation, in the process of fermentation use the method of enzymatic under the condition of vacuum for extracting date juice, In alcoholic fermentation process use lactic acid as a flavor bacteria to increase the content of date vinegar without volatile the acids and fat, making use of single factor and orthogonal tests to study the optimum parameters of acetic acid fermentation, and show by measuring the results, the optimal parameters temperature in teh process of alcohol fermentation is 28 ℃, sugar 14%, complex the yeast and lactic acid bacteria according to the proportion of 4 ： 1 with a total inoculum 10%, in the process of acetic acid fermentation the optimum temperature parameters is 36 ℃, acetic acid bacteria is with a total inoculum 10 %, alcohol content is 7 %, the initial pH value is pH 4.0.