红枣保健醋的研制  

Development of Zizyphus jujuba Mill Vinegar

作　　者：王洁茹 吴旷雷 朱星宇 敖晓林 郭东起 WANG Jieru;WU Kuanglei;ZHU Xingyu;AO Xiaolin;GUO Dongqi(Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Deep Processing in South Xinjiang,College of Life Science,Tarim University,Alar,Xinjiang 843300,China;Xinjiang Yeheyuan Fruit Industry Co.,Ltd.,Tumushuk,Xinjiang 844000,China)

机构地区：[1]塔里木大学生命科学学院南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [2]新疆叶河源果业股份有限公司,新疆图木舒克844000

出　　处：《农产品加工》2020年第7期1-5,共5页Farm Products Processing

基　　金：新疆叶河源果业股份有限公司红枣醋及枣醋饮料产品开发项目(2018HX001)。

摘　　要：通过研究大枣醋酿制的最佳工艺参数,使大枣醋获得最优风味的组合,进而根据口感需要研发符合市场需求的大枣保健醋。选用新疆大枣,采用液态发酵技术,利用单因素试验与正交试验确定最佳发酵条件。结果表明,酒精发酵温度为31℃,枣汁含糖量为24%,酵母接种量0.3%,发酵时间为8 d,酒精含量为9.0%;醋酸发酵温度为39℃,酒精含量为7%,醋酸菌接种量4%,发酵时间为9 d,总酸为37.2 g/L。风味独特的新型保健醋混合饮料,不仅丰富了枣醋市场,也为相关加工企业提供了重要的生产参数。Research and development determine the best technological parameters of jujube vinegar brewing,determine the combination of technological parameters to make jujube vinegar obtain the best flavor,and then develop jujube health vinegar according to the taste needs of the market.Xinjiang jujube was selected as the raw material.The liquid fermentation technology was used to determine the optimum fermentation conditions by single factor experiment and orthogonal experiment.The results showed that the alcohol fermentation temperature 31℃,sugar content in jujube juice 24%,yeast inoculation 0.3%,fermentation time 8 d,alcohol content 9.0%;acetic acid fermentation temperature 39℃,alcohol content 7%,acetic acid bacteria inoculation 4%,fermentation time 9 d,total acid 37.2 g/L.New health vinegar mixed beverage with unique flavor enriches the market of jujube vinegar and provides important production parameters for the development of related markets.

关 键 词：枣醋 液体发酵 酒精发酵 醋酸发酵 产品 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TS255.47