红枣果醋加工工艺研究

Study on Processing Technology of Jujube Fruit Vinegar

本试验以红枣为主要原料,以安琪酵母作为红枣果醋酒精发酵菌种,通过正交试验确定了红枣果醋酒精发酵的最佳工艺参数为含糖量12%、酵母添加量0.20%、发酵温度30℃、发酵时长7 d。以醋酸菌作为红枣果醋醋酸发酵菌种,通过正交试验确定了红枣果醋醋酸发酵的最佳工艺参数为接种量7.0%、发酵温度36℃、摇床转速130 r/min。

This experiment took jujube as the main raw material and angelica yeast as the alcoholic fermentation strain of jujube fruit vinegar,through orthogonal experiment,the optimum fermentation parameters were determined as 12% sugar content,0.20% yeast addition,30 ℃ fermentationtemperature and 7 d fermentation duration.Using acetic acid bacteria as the acetic acid fermentation strains of jujube fruit vinegar,the optimumtechnological parameters were determined by orthogonal experiments,including inoculation amount of 7.0%,fermentation temperature of 36 ℃ andshaking speed of 130 r/min.