枣酒的研制%DEVELOPMENT OF JUJUBE FRUIT WINE
河南省科学院生物工程研究所,河南,郑州,450016 郑州牧业工程高等专科学校,河南,郑州,450000 郑州海纳食品科贸有限公司,河南,郑州,450016
2008-04-21
大枣 制汁工艺 发酵条件 枣酒
以灵宝大枣为原料,研究枣酒的制备工艺及发酵条件.结果表明,大枣用清水洗净后,先用50℃水浸泡10~15MIN,把水倒掉,再用90~95℃热水处理30MIN后,出汁率最高;枣酒发酵的最佳工艺条件为:发酵温度20℃,菌种接入量O.5%,发酵时间10~12D,发酵过程PH3.5,酒精度12%VOL,总糖120%.%Jujube (produced in Lingbao) was used as raw materials to produce jujube fruit wine and the preparation procedures were as follows: jujube cleaned by water and steeped in water at 50 ℃ for 10~15 min, then water dropped and 30 min treatment in heated water at 90~95 ℃, which could achieve the highest juicing rate.The optimum fermentation conditions were as follows: fermentation temperature at 20 ℃, 0.5 % inoculation quantity, 10~12 d fermentation time,pH value as 3.5 during the fermentation, 12 % alcohol degree and 120 % total sugar.
