金丝枣醋醋酸发酵工艺研究  

Technology of acetic acid fermentation for golden silk jujube vinegar

作　　者：牟建楼[1] 王颉[1] 郭雪霞[2] 刘一健[1] 侯亚薇[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]农业部规划设计研究院,北京100026

出　　处：《中国调味品》2010年第1期60-62,共3页China Condiment

基　　金：河北山区经济技术开发办公室资助项目;项目编号(08230601D)

摘　　要：以残次金丝小枣为原料,通过单因素试验和正交试验确定了枣醋静置醋酸发酵的适宜工艺参数。结果表明:醋酸发酵最佳条件为:温度28℃,接种量7%,初始pH值4.0,发酵20 d,枣醋醋酸含量为4.83 g/dL。The processing technology for stationary fermenting vinegar with damaged or defective golden silk jujube as raw material were studied.The optimal fermentation conditions were established through single-factor and orthogonal experiments.The results showed acetic fermentation temperature 28 ℃,7% inoculum of Acetobacter,Initial pH 4.0,under these optimized conditions,the total acid reached 4.83 g/dL） on the 20th day.

关 键 词：金丝小枣 果醋 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]