摘要
以残次红枣为原料,研究了红枣果醋生产的主要工艺及其参数。结果表明:红枣果醋酒精发酵采用液态带肉发酵,枣汁含糖量8%～14%,发酵菌种为葡萄酒酵母菌;醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%;枣醋在95℃下加热2min,冷却后用硅藻土过滤,澄清效果好。
The processing technology and parameters for fermenting vinegar with damaged or defective Chinese jujube as raw material were studied. The results showed that alcohol fermentation of Chinese jujube vinegar was carried out by the way of liquid Chinese jujube fermented with sugar of 8%~10%, and S. ellipsodieus. Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment. The best clarifying technology is that Chinese jujube vinegar was heated at 95℃ for 2 min, cooled and then filtered with diatomite.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2004年第2期213-216,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家科技攻关计划资助项目(2000-D095)
陕西省科技攻关资助项目(2002K02-G16)
关键词
红枣果醋
发酵
工艺
澄清
Chinese jujube vinegar
fermentation
technology
clarification
