大平顶枣保健果醋酿造工艺探究  

Study on Brewing Process of Dapingding Jujube Health Fruit Vinegar

作　　者：郝晓磊[1] 刘香军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国果菜》2015年第2期20-23,共4页China Fruit & Vegetable

摘　　要：本文以大平顶枣为原料,经过深层液态发酵法酿造保健果醋,研究了影响大枣保健果醋的发酵条件,确定最佳酿造工艺。结果表明,大平顶枣最佳果醋发酵条件:发酵温度32℃,添加食用酒精量8%,发酵时间3d,接种量6%。In this paper, the Dapingding jujubes were taken as raw material, and brewed to health vinegar through the deep liquid fermentation. We studied the effects of jujube vinegar fermentation conditions and determine the optimal brewing process. The results showed that the optimum fermentation conditions of Dapingding health vinegar are that： the fermentation temperature at 32℃, the amount of edible alcohol addotion 8%, fermentation period 3 days, and the inoculation amount 6%.

关 键 词：大平顶枣 保健果醋 酿造工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]