关键词: 红枣醋, 酒精发酵, 酵母菌

Abstract: 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 98.6g/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%.

Key words: Chinese jujube vinegar, alcoholic fermentation, yeast