摘要
利用枣制品下脚料枣液,使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。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%。生产的果醋枣香浓郁,营养丰富。
The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar. The optimal processing technology of yeast fermentation is established through orthogonal experimental： content of total sugar 10%, yeast inoculums 0.02% and fermentation temperature 30℃. The optimal processing technology of acetic fermentation is： ratio of auxiliary materials with starch content to bran to rice chaff 2：3：3, fermentation temperature 43℃, cetobacter acetic inoculums 0.3%. The fruit vinegar had strong flavor and rich nutrition.
出处
《食品科技》
CAS
北大核心
2008年第2期29-31,共3页
Food Science and Technology
关键词
枣液
酶解
酵母发酵
醋酸发酵
jujube juice
enzyme hydrolysis
yeast fermentation
acetic fermentation
