摘要
为了丰富红枣产品的种类品种,提高其经济价值,研究以南疆骏枣为原料,结合液态发酵工艺,通过单因素和正交试验分别研究了酒精发酵和醋酸发酵等关键工艺。试验结果表明:以红枣料水比为1∶5(g/mL),浸提温度为80℃,浸提时间为2 h;酒精发酵中酵母添加量为0.3%,发酵时间为8 d,发酵温度为30℃;醋酸发酵中醋酸菌添加量为5%,发酵时间为9 d,发酵温度为33℃时所得到的红枣醋具有枣果香味,色泽呈枣红色,酸度适中,醋香浓郁等特点。
In order to enrich the product range jujube varieties, improve its economic value, the subject of raw materials, to the southern vinegar. Liquid fermentation process was studied by single factor and orthogonal experiments jujube juice, alcoholic fermentation and acetic acid fermentation step. The results showed that： jujube material to water ratio of 1 ： 5 （g/mL）, extraction temperature of 80 ℃, extraction time was 2 h; dosage of 0.3% of the alcoholic fermentation of yeast, fermentation time of 8 d, fermentation temperature of 30 ℃; acetate acetic acid bacteria in the fermentation dosage of 5%, fermentation time of 9 d, fermentation temperature is 33 ℃ jujube vinegar have jujube＇s flavor, color was maroon, moderate acidity ,fruity vinegar smell is very good.
出处
《食品工业》
北大核心
2014年第3期118-122,共5页
The Food Industry
基金
新疆建设兵团工业项目“南疆红枣发酵系列产品开发关键技术研究”(2012BA008)
关键词
液态法
枣醋
发酵工艺
liquid method
jujube fruit vinegar
fermentation process
