摘要
以残次干红枣为原料,研究红枣醋生产中酒精发酵阶段的主要工艺条件。对干红枣的烘烤条件,枣汁不同制备方法,最适酵母菌的选择及与乳酸菌的混菌比例、接种量、发酵温度、发酵时间、酒精发酵过程中酒精度和糖度的变化进行研究。结果表明:干红枣烘烤的最佳条件为90℃,烘烤时间60min,采用蒸煮酶解结合法制得的红枣汁还原糖含量最高,达到98.6g/L,酒精发酵的最适酵母菌为葡萄酒酵母FH1,酵母菌与乳酸菌混合菌种的最佳比例为3:2,最适接种量为3%,最适发酵温度28℃,发酵时间7d,酒精度可达7.2%(V/V)。
The main processing technology and conditions of alcohol fermentation in Chinese jujube vinegar production with damaged or defective Chinese jujubes were studied. The conditions of drying jujubes, different extraction ways of jujube juice, selection of yeast species, both proportion and inoculum size of lactic acid bacteria and yeast, fermentation temperature and fermentation time, and changes of alcohol and sugar contents in alcohol fermentation were explored. The results showed that the optimal conditions for drying jujube are 90 ℃ and 60 min. The reducing sugar content of jujube juice reached as high as 98.6 g/ L by combination of cooking and enzymolysis method. The optimum yeast is FH1, the optimum proportion of which to lactic acid bacteria is 3：2, and the inoculum size of their mixture is 3%. The optimal fermentation temperature is 28 ℃, and the fermentation time is 7 days. Under the above conditions, the alcohol yield is 7.2%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期418-422,共5页
Food Science
基金
新疆维吾尔自治区科技攻关重大专项项目(200731136-3)
关键词
红枣醋
酒精发酵
酵母菌
Chinese jujube vinegar
alcoholic fermentation
yeast
