Research on production technics in jujube vinegar using jujube core fermentation

Take the jujube as raw material,making the health date vinegar though alcohol fermentation,acetic acid fermentation,in the process of fermentation use the method of enzymatic under the condition of vacuum for extracting date juice,In alcoholic fermentation process use lactic acid as a flavor bacteria to increase the content of date vinegar without volatile the acids and fat,making use of single factor and orthogonal tests to study the optimum parameters of acetic acid fermentation,and show by measuring the results,the optimal parameters temperature in teh process of alcohol fermentation is 28 ℃,sugar 14%,complex the yeast and lactic acid bacteria according to the proportion of 4∶1 with a total inoculum 10%,in the process of acetic acid fermentation the optimum temperature parameters is 36 ℃,acetic acid bacteria is with a total inoculum 10%,alcohol content is 7%,the initial pH value is pH 4.0.