枣醋固态发酵理化指标的动态分析  

Dynamic Analysis of Physiochemical Index of Jujube Vinegar with Solid-state Fermentation

作　　者：赵松[1] 王颉[1] 刘亚琼[1] 白凤岐[1] 迟超逸[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《中国调味品》2013年第4期32-34,共3页China Condiment

基　　金：河北省科技计划项目(11221004D)

摘　　要：文章研究了以大米和枣渣为原料,采用固态发酵法生产枣醋,以大米熟料和生料两种方式进行发酵,对发酵过程中总糖、还原糖、酒精度和总酸的变化进行了动态分析,为枣醋酿造提供了理论依据。Jujube vinegar is produced by solid-state fermentation, which takes rice and jujube residues as raw materials, fermented in two ways such as cooked rice and raw rice materials. The dynamic changes of total sugar, reducing sugar, alcohol concentration and total acid are analyzed during fer- mentation process, which provide theoretical foundation for jujube vinegar fermention.

关 键 词：枣醋 固态发酵 理化指标 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]