保健型枸杞红枣醋饮的研制

研究了保健型枸杞红枣醋饮的制作工艺。对酒精发酵阶段和醋酸发酵阶段工艺参数进行优化。酒精发酵阶段最佳因素组合为:初始糖含量15%,利用AC酵母发酵,发酵温度26℃;醋酸发酵阶段最佳工艺组合为初始酒度7%,接种量为0.6%,发酵温度32℃,摇床转速为150r/min;采用壳聚糖对果醋的澄清效果较理想,最佳使用量为0.1%;发酵醪中枣汁含量35%,低聚木糖的添加量为1.0g/L,蜂蜜添加量为0.6%时果醋的感官质量最佳。

Development of health-medlar jujube vinegar

Studied the health-wolfberry dates vinegar production process.Fermentation stage of alcohol and acetic acid fermentation process parameters to optimize stages.Alcoholic fermentation stage the best combination of factors:the initial sugar content of 15%,use AC yeast fermentation,fermentation temperature 26 ℃;acetic acid fermentation is the initial phase of the optimum combination of alcohol 7%,0.6% inoculation,fermentation temperature 32 ℃,shaking speed of 150 r/min;use vinegar to clarify the effect of chitosan on the ideal,the best use of 0.1%;fermented mash jujube juice content 35%,XOS dosage 1.0 g/L,honey 0.6% addition level of sensory quality of the best.