红枣枣醋发酵工艺的优化  

Optimization of Fermentation Process of Jujube Vinegar

作　　者：李壮[1] 丘峰 陈粤 刘齐[1] 杨登想[1] 

机构地区：[1]湖北大学知行学院食品与生物工程系,湖北武汉430011 [2]中华人民共和国南沙出入境检验检疫局,广东广州511458

出　　处：《现代食品》2016年第4期96-98,共3页Modern Food

基　　金：湖北大学知行学院大学生科技创新项目(编号:DC201412)

摘　　要：以新疆"哈密大枣"为原料,结合现代醋酸发酵技术制作冬枣枣醋,对枣醋发酵温度、醋酸菌接种量、初始酒精度和初始pH值4个影响因素进行分析,探讨冬枣枣醋最佳发酵条件,试验结果表明:当发酵温度为30℃,醋酸菌接种量为3%,酒精度为6%,初始pH为3.0时,15 d时醋酸含量达到5.76 g/100 mL。By modern fermentation technology,jujube vinegar was brewed with Xinjiang ＂hami jujube＂. The effect of four independents variables in terms of fermentation temperature,acetic acid inoculation,initial alcohol content and p H on jujube vinegar acetic acid fermentation was detected in this paper. This paper concluded the best conditions which was that fermentation temperature was 30 ℃,acetic acid bacteria was with a total inoculum 3%,alcohol content was 6%,pH value was 3.0,the content of acetic acid was 5.76 g/100 mL with the fermentation conditions above after 15 d.

关 键 词：红枣醋 醋酸发酵 最佳条件 

分 类 号：TS264.22[轻工技术与工程—发酵工程]