摘要
以山西干红枣和茶叶为主要原料,经液体摇床发酵法制得成品茶枣醋。通过单因素和正交试验,研究了红枣汁制备过程中添加果胶酶的工艺参数和制得成品醋的调配方案,并测定了成品醋中的理化指标。
Shanxi dried red jujube and tea are used as the main raw materials.The tea and jujube vinegar is made by liquid-state shaker fermentation method.The process parameters of adding pectin enzyme in preparation of red jujube juice and the blending scheme of finished vinegar product are studied by single factor and orthogonal experiments,and the physical and chemical indexes of finished product vinegar are measured.
出处
《中国调味品》
CAS
北大核心
2016年第5期91-96,共6页
China Condiment
基金
山西农业大学横向科研项目(2014HX28)
关键词
茶
红枣
茶枣醋
工艺
调配
tea
jujube
tea and jujube vinegar
technology
blending
