红枣果醋发酵条件的研究  

Study on Fermentation Conditions of Red Jujube Vinegar

作　　者：王春霞[1] 杜连祥[1] 路福平[1] 陈莹[1] 王明治[1] 

机构地区：[1]工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品与发酵工业》2009年第5期114-117,121,共5页Food and Fermentation Industries

摘　　要：研究了提高红枣果醋质量的主要发酵条件和参数。结果表明,以枣水比为1∶3经过浸泡打浆或浸提取,分别得到枣浆、枣汁,采用二次补糖、酵母菌发酵得到乙醇体积分数为12.5%-12.6%(g∶mL)的红枣酒;再以乙醇体积分数4.0%-6.0%的红枣酒作为醋基进行二次醋酸菌发酵,最终得到乙醇体积分数4.0%-4.2%(以醋酸计)的红枣果醋。The main fermentation conditions and parameters to improve the quality of Chinese jujube vinegar were studied. This experiment made use of two routes separately, with the red jujube slurry or the juice of red jujube with ratio of raw material to water 1 ： 3 and marinate or soak--distill. The fermentation of the two fills, Sugar and yeast, generated red jujube wine with alcohol content of 12.5%--12.6%（V/V）. When the 4.0%--6.0% jujube wine were fermented using Acetobacter rances （AS1.41）, 4.0%--4.2% （acetic）ju- jube vinegar be obtained. It was determined that the quality of jujube wine and it nutrition are effective factors for the improvement of acetic translate rate.

关 键 词：红枣 二次发酵 醋酸转化率 红枣果醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]