一步发酵法酿造枣醋的工艺条件研究  

Study of Technological Conditions for One-step Fermentation for Jujube Vinegar Production

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

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品工业》2013年第7期70-72,共3页The Food Industry

基　　金：河北省科技计划项目71(11221004D)

摘　　要：以枣渣和酒精为主要原料采用一步醋酸发酵法生产枣醋。通过单因素试验和正交试验对发酵温度、醋酸菌接种量和初始酒精度进行了考察,确定了最佳醋酸发酵工艺条件为:发酵温度30℃、醋酸菌接种量为8%、初始酒精度为7%,得到酸味醇厚、枣香浓郁的枣醋。Jujube vinegar was produced by one-step acetic fermentation using jujube residues and alcohol as main raw materials. The optimal fermentation condition were determined by single and orthogonal tests. The results were as follows： fermentation tem- perature was 30 ℃, inoculum of acetic acid bacteria was 8%, initial alcohol degree was 7%, this vinegar was sour taste mellow and rich in the flavor of jujube.

关 键 词：枣醋 醋酸发酵 一步发酵法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]