红枣醋饮料工艺研究  

Study on the Processing Technology of Jujube Acetic Acid Beverage

作　　者：李宏高[1] 吴忠会[1] 白文涛[1] 严旭斌[1] 

机构地区：[1]陕西科技大学职业技术学院,陕西西安710016

出　　处：《食品科学》2006年第10期645-648,共4页Food Science

摘　　要：本文通过对大枣不同处理条件的单因素试验,确定出制备枣汁的最佳工艺;用正交试验设计出合理的发酵工艺条件;红枣醋经品尝、勾调出富含营养成分、具有预防感冒、消除疲劳、醒酒、降脂等保健功能的饮料。This essay intends not only to give out the best brewing way of jujube juice by analyzing the single-factor test of jujube under different processing ways, but also to work out the right fermenting technological conditions through orthogonal test. Jujube acetic acid after tasting can be mixed into a nutritious health beverage with the functions of preventing flu, dispelling tiredness refreshing, lowering blood-fat.

关 键 词：红枣 醋饮料 酒精发酵 醋酸发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]