中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2015年
2期
20-23
,共4页
大平顶枣%保健果醋%酿造工艺
大平頂棘%保健果醋%釀造工藝
대평정조%보건과작%양조공예
Dapingding jujube%health fruit vinegar%brewing process
本文以大平顶枣为原料，经过深层液态发酵法酿造保健果醋，研究了影响大枣保健果醋的发酵条件，确定最佳酿造工艺。结果表明，大平顶枣最佳果醋发酵条件：发酵温度32℃，添加食用酒精量8%，发酵时间3d，接种量6%。
本文以大平頂棘為原料，經過深層液態髮酵法釀造保健果醋，研究瞭影響大棘保健果醋的髮酵條件，確定最佳釀造工藝。結果錶明，大平頂棘最佳果醋髮酵條件：髮酵溫度32℃，添加食用酒精量8%，髮酵時間3d，接種量6%。
본문이대평정조위원료，경과심층액태발효법양조보건과작，연구료영향대조보건과작적발효조건，학정최가양조공예。결과표명，대평정조최가과작발효조건：발효온도32℃，첨가식용주정량8%，발효시간3d，접충량6%。
In this paper, the Dapingding jujubes were taken as raw material, and brewed to health vinegar through the deep liquid fermentation. We studied the effects of jujube vinegar fermentation conditions and determine the optimal brewing process. The results showed that the optimum fermentation conditions of Dapingding health vinegar are that:the fermentation temperature at 32℃, the amount of edible alcohol addotion 8%, fermentation period 3 days, and the inoculation amount 6%.
