金铃大枣保健醋酿造工艺研究  

Fermentation technology of healthy vinegar with Jinling jujube

作　　者：王淑琴[1] 孟晓曦[2] 宋立峰[3] 赵春燕[1] 

机构地区：[1]沈阳农业大学,辽宁沈阳110161 [2]南京农业大学,江苏南京210095 [3]辽宁经济职业技术学院,辽宁沈阳110122

出　　处：《中国酿造》2010年第6期165-167,共3页China Brewing

基　　金：国家科技部资助项目(2008GB2B000051);辽宁省自然基金资助项目(20072127)

摘　　要：以朝阳金铃大枣为原料经过液态发酵法酿造保健醋,研究了影响大枣保健醋的发酵条件,确定了大枣保健醋的最佳酿造工艺。结果表明,醋酸发酵最佳条件为发酵温度32℃,接种量9%,发酵时间4d。Using Jinling jujube from Chaoyang as the raw material for healthy vinegar preparation by liquid fermentation was studied. Processing conditions were studied and the optimum processing conditions were determined. The results showed that optimum conditions for vinegar fermentation were as follows： fermentation at 32℃ with inoculum of 9% for 4d.

关 键 词：金铃大枣 保健醋 酿造 工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]