红枣系列产品加工关键技术研究  被引量:13

Study of the Key Processing Technique for Series Jujube Products

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作  者:王颉[1] 王贞强[1] 牟建楼[1] 孙剑锋[1] 刘亚琼[1] 

机构地区:[1]河北农业大学食品科技学院国家果蔬加工技术研发专业分中心,河北保定071001

出  处:《中国食品学报》2012年第9期1-7,共7页Journal of Chinese Institute Of Food Science and Technology

基  金:国家自然科学基金项目(31171725);河北省科技支撑计划项目(11221004D)

摘  要:以红枣为主要原料,研究干红枣酒、枣醋、枣粉、枣汁和红枣白兰地酿造关键技术,提出干红枣酒酿造工艺流程,解决了枣汁浸提过程中能耗过大,产品甲醇含量超标的难题;建立了干红枣酒高级醇含量和感官质量的关系,为干红枣酒质量控制提供了理论依据。通过研究筛选出适合枣醋工业化生产用的酒精酵母Y-2009和醋酸菌B-2009,解决了枣醋酿造没有专用菌种的难题,提出适合工业化生产用的枣醋酿造关键技术和工艺流程。通过研究枣汁浸提工艺,食品添加剂种类和用量以及喷雾干燥工艺参数对枣粉质量的影响,提出枣粉加工关键技术流程,解决了高粘稠物料喷雾干燥时挂壁的难题,提高了喷雾干燥的集粉率;通过研究得到枣粉喷雾干燥的适宜工作曲线,为产品质量追溯和工艺技术改进提供可靠依据。通过研究不同发酵条件和不同菌种对红枣白兰地产品质量的影响,提出红枣白兰地酿造工艺流程。依托该项目开发了干红枣酒、枣醋、枣粉、枣汁和红枣白兰地产品。Jujube was been as main experimental material in this article, the key fermentation technique of jujube dry wine, jujube vinegar, jujube powder, jujube juice and jujube brandy were study. Fermentative process of jujube wine was brought, problem of high energy-consumption during extract of jujube juice and exceed the standard of methanol content in productswere solved, and the relation between the higher ethanol content and sensory quality was set up, the result provided theory basis for quality control of jujube dry wine. Alcohol yeast Y-2009 and acetic acid bacte- ria B-2009 adapted for industrial production of jujube vinegar were screen out, and the key technique adapted for in- dustrial production of jujube vinegar was put forward. The effects of extractiong technology, types and dosages of food additive of jujube juice, and spray drying process parameters on the quality of jujube powder were studied. The problem of wall hanging of high viscosity material during spray drying was solved, powder yield of spray drying was increased, work curve adapted for spray drying of jujube powder was set up. Effect of different fermentation conditions and different strains on quality of jujube blandy products were studyied, and the fermentive process of jujube blandy was set up. Bas- ing on these projects the products of jujube dry wine, jujube vinegar, jujube powder, jujube juice and jujube brandy were developed.

关 键 词:干红枣酒 枣醋 枣粉 枣汁 

分 类 号:TS205[轻工技术与工程—食品科学]

 

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