摘要
以新疆"哈密大枣"为原料,结合现代醋酸发酵技术制作冬枣枣醋,对枣醋发酵温度、醋酸菌接种量、初始酒精度和初始pH值4个影响因素进行分析,探讨冬枣枣醋最佳发酵条件,试验结果表明:当发酵温度为30℃,醋酸菌接种量为3%,酒精度为6%,初始pH为3.0时,15 d时醋酸含量达到5.76 g/100 mL。
By modern fermentation technology,jujube vinegar was brewed with Xinjiang ＂hami jujube＂. The effect of four independents variables in terms of fermentation temperature,acetic acid inoculation,initial alcohol content and p H on jujube vinegar acetic acid fermentation was detected in this paper. This paper concluded the best conditions which was that fermentation temperature was 30 ℃,acetic acid bacteria was with a total inoculum 3%,alcohol content was 6%,pH value was 3.0,the content of acetic acid was 5.76 g/100 mL with the fermentation conditions above after 15 d.
出处
《现代食品》
2016年第4期96-98,共3页
Modern Food
基金
湖北大学知行学院大学生科技创新项目(编号:DC201412)
关键词
红枣醋
醋酸发酵
最佳条件
Jujube vinegar
Acetic acid fermentation
Optimum condition
