摘要
以干红枣为原料,采用表面静态法发酵工艺,对发酵的重要参数进行研究。结果表明:酒精发酵酵母采用BM45或者活性干酵母,接种量为3%,发酵温度28℃;醋酸发酵菌种应选用中科1.41(A.S1.41),温度35℃,酒精度7%,接种量10%,发酵32d或者更长,为最佳生产工艺。
Using dry Chinese jujube as raw materials,important fermentation parameters were studied by surface static fermentation method.The results showed that yeast BM45 or active dry yeast,3% inoculum concentration, 28℃ fermentation temperature were used in alcoholic fermentation. In acetic fermentation,A.S1.41 acetic acid bacteria,35℃,7% alcohol,10% inoculum concentration and 32d or longer fermentation were optional production technique.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期172-175,共4页
Science and Technology of Food Industry
关键词
红枣
发酵
工艺
Chinese jujube
fermentation
technology
