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《Journal of Taiyuan Normal University(Natural Science Edition)》 2013-01
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Studies on the Technoloogy of Red Dates Vinegar

Du Sumeng Zhao Jinan Zhao Runzhu(Environment and Safety Engineering Department,Taiyuan Institute of Technology,Taiyuan 030008,China)  
To study how to make the red dates vinegar using red dates degraded by pectinase,after acohol fermentation and acetic fermentation,and to found out the optimal condition on technology of vinegar,referring to the concentration variation of the main substances in red dates juice.separate three saccharomycetes and three Aceticacidbacteria from putrid apple,and initially identify the six strains using camera shooting microscope,and study the effect of different temperature,inoculum size,fermentation time to alcohol,reducing sugar,total sugar,acidity.The optimal condition of acohol fermentation is that:thetemperature 30 ℃,fermentation time five days,inoculum size 3% and the optimal condition of acetic fermentation is that:temperature 34 ℃,fermentation time five days,inoculum 10%.
【CateGory Index】: TS264.22
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【Citations】
Chinese Journal Full-text Database 6 Hits
1 LIANG Gui-qiu,WU Jing-jing,LI Quan,LU Fei,LU Chun-xia,ZHOU Xiao-ling, DONG Gui-qing,HUANG Zheng-yong(Guangxi Research Institute of Sericulture,Nanning Guangxi 530007,China);Optimization of Mulberry Vinegar Fermentation Process[J];食品与发酵科技;2012-04
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4 LIU Yao-xi1,LI Zhi-xi2,*(1.The Forestry Vocational College Attached to Science and Technology University of Henan,Luoyang 471002,Henan,China;2.College of Food Science and Engineering of Northwest Agricultural and Forestry University,Yangling 712100,Shaanxi,China);Study on the Brewing Techniques of Apricot for Kernel Flesh Vinegar and Its Acetic Acid Drink[J];食品研究与开发;2012-07
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 WANG Xiping;College of Food Engineering,Jilin Agricultural Science and Technology College;;Study on Production Process of Fruit Vinegar by Kernel-apricot Pulp[J];北方园艺;2015-13
2 Cao Xuedan;Fang Xiugui;Zhao Kai;Zhejiang Citrus Research Institute;;Liquid Fermented Technology and Analysis of Flavor Components in Ponkan(Citrus reticulata Blanco) Vinegar by GC-MS[J];中国食品学报;2015-05
3 Hou Ting-shuai;Han Xiao-dong;Zhao Jiang;Wang Yong-zhen;Yao Xiu-ling;Gao Hui;Tianjin University of Science and Technology;Tianjin Jinjiu Group;;Review of Grape Processing Technology[J];食品工业;2015-05
4 ZHAO Min;MA Bin-bin;HONG Hou-sheng;College of Biotechnology and Pharmaceutical Engineering,Nanjing University of Technology;Nanjing Highke Bioengineering Equipment Co.,Ltd.;;Research Progress of Downstream Process of Fruit Vinegar[J];中国调味品;2015-04
5 CAO Qing-guo;CAO Zheng;XU Wei-xiang;HONG Wen-long;FAN Jin-shan;Department of Bioengineering, Jiangsu Polytechnic College of Agiculture and Forestry;School of Food and Biological Engineering, Jiangsu University;;Production technology of fermented grape vinegar beverage[J];食品科技;2014-11
6 XIE Liang;Jiangsu Food and Pharmaceutical Science College;;Study on Fruit Vinegar of Mulberry and Blackcurrant by Response Surface Methodology[J];中国调味品;2014-11
7 LUO Fang;Guizhou Industry Vocational Technology College;;Research on the Production Techniques of Averrhoa carambola Fruit Wine[J];酿酒科技;2014-08
8 WANG Lu;YAN Xiaofei;LI Yanyun;LI Xiaopeng;LIANG Xu;ZAI Xueping;GU Linazi;WU Yun;College of Food Sciences and Pharmaceutical Sciences, Xinjiang Agricultural University;College of Science and Technology, Xinjiang Agricultural University;;Optimization of grape vinegar fermentation conditions by response surface methodology[J];中国酿造;2014-07
9 LI Yan-fang;XU Cong;LUO Hua-jian;LIANG Wei-qu;HU Shan;CHEN Shi-li;HUANG Hao;Dongguan Agriculture Research Center;;Research and application of Lingnan characteristic fruit wine[J];广东农业科学;2014-05
10 XU Junfei;ZHANG Juzuo;MO Yijia;Key Laboratory of Hunan Province for Study and Utilization of Ethnic Medicinal Plant Resources, Department of Life Science, Huaihua University;College of Veterinary Medicine, Hunan Agricultural University;College of Life Science, South China Agricultural University;;Research and development of health vinegar beverage with sweet potato stem and leaf[J];中国酿造;2014-01
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10 ZHOU Shu-lai,LIU Xue-wen*,WANG Yi,LUO Wei(Department of Food Science and Engineering,Sichuan University,Chengdu 610065,Sichuan,China);The Research of the Lemon Vinegar's Alcohol Ferment Technology[J];食品研究与开发;2010-11
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