液态发酵法生产冬枣醋的工艺研究

以黄骅冬枣为原料.通过加水榨汁及酶法澄清得到了冬枣汁;采用液态发酵法,经过正交实验研究了冬枣醋的发酵工艺.结果表明:酒精发酵条件为糖度18%,接种量1%,pH4.5,30℃发酵6d;醋酸发酵务件为酒精度9%,接种量10%,30%发酵14d.得到了酸度为5.2g/lOOmL,枣香浓厚,口感独特的冬枣醋.

Technology of winter jujube vinegar by using liquid-state fermentation

With Huanghua winter jujube as raw material, the jujube juice was pressed adding water and clarified with pectase.The winter jujube vinegar was produced in liquid- state fermentation. Orthogonal- test was used to investigate factors influencing winter jujube vinegar fermentation. Results showed the best conditions in alcoholic fermentation were as follows: 18% of sugar content, 1% of inoculation, pH 4.5, fermentation at 30℃ for 6d ;and the best conditions in acetic fermentation were as follows; 9% (v/v) of alcohol content, 10% of the inoculation, fermentation at 30℃ for 14d.The fermented winter jujube vinegar with acetic content 5.2g/100mL had dense flavor,unique taste and healthy function.