摘要
利用枣制品下脚料枣液和枸杞通过酶解、酵母发酵、醋酸发酵等工艺研制了枸杞枣保健醋。通过正交实验确定了酵母发酵最佳工艺为总糖含量10%,酵母接种量0.02%,发酵温度30℃;醋酸发酵最佳工艺为糖液:麸皮:稻糠=2:3:3,发酵温度43℃,醋酸菌接种量0.3%,枸杞液占糖液比例为20%。生产的果醋枣香浓郁,营养丰富。
The byproduct of jujube and medlar were developed using enzyme hydrolysis, alcohol fermentation and acetic fermentation to produee medlar jujube vinegar. The optimal processing technology of alcohol fermentation was established through orthogonal experimental： content of total sugarl0%, yeast inoculum 0.02% and fermentation temperature 30℃. The optimal processing technology of acetic fermentation was： ratio of auxiliary materials with starch content to bran to dee chaff 2：3：3, fermentation temperature 42℃, Acetobactor spp inoculum 0.02%, and content of medlar liquid 20%. The fruit vinegar had strong flavor and rich nutrition.
出处
《中国酿造》
CAS
北大核心
2006年第2期76-78,共3页
China Brewing
关键词
枣液
枸杞
酶解
酵母发酵
醋酸发酵
jujube
medlar, enzymatic hydrolysis
alcohol fermentation
acetic fermentation
