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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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【Co-citations】
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1 Chen Zhihui;Zou Yuxiao;Liu Fan;Liu Jiping;Liao Sentai;College of Animal Science,South China Agricultural University;Sericultural & Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agro-products Processing;;Advancement in Mulberry Fruit Food Processing Based on Microbial Transformation Technology[J];蚕业科学;2016-02
2 CHENG Shuiming;LIN Zhaoxia;CHEN Hengjian;ZENG Xia;ZHOU Guoyu;Technology Development Center of Fruit and Vegetable Processing and Storage Engineering,Guangdong University of Petrochemical Technology;;Study on de-sugaring process from mulberry pomace[J];中国酿造;2016-03
3 ZHANG Yijie;GU Yun;QI Yonggang;LI Shiyao;BAI Ye;CHEN Yang;GAO Bing;Huibei Provincial Institute for Food Supervision and Test;Collage of Food and Pharmaceutical Engineering,Huibei University of Technology;Wuhan Xinhong Institute for Food Fermentation;;Analysis of volatile components in watermelon vinegar by different fermentation process[J];中国酿造;2016-01
4 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
5 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
6 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
7 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
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【Secondary Citations】
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7 YAO Chen1,YOU Tao2(1.Nanjing Qin Sin Tong Biotechnology Co.,Ltd.,Nanjing 210003,China;2.College of Biotechnologyand Pharmaceutical Engineering,Nanjing University of Technology,Nanjing 210009,China);Research progress of clarification technology of fruit vinegar[J];中国调味品;2011-01
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9 YAO Chen1,YOU Tao2(1.Nanjing Qin Sin Tong Biotechnology Co.,Ltd.,Nanjing 210003,China;2.College of Biotechnology and Pharmaceutical Engineering,Nanjing University of Technology,Nanjing 210009,China);Research progress of producing strains and brewing technology of fruit vinegar[J];中国调味品;2010-12
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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