Red jujube juice and the barley were used as main raw material. Malt juice was prepared by saccharified and gelatinization of Malt powder. Then it mixed with red jujube juice. After alcohol fermentation, acetic acid fermentation, the products were sealed for aging and the vinegar drinks was made from the fermentation. This type of fermentation fully used fruit and grain comprised property: barley is a low cost brewing product, red jujube is rich in nutrition and sweet. This combination made easier in fermentation and also had rich flavor of the vinegar. The results showed that: red jujube and malt combination can complement the deficient in single grain fermentation and give vinegar sweet taste as well as many bioactivities functions from jujube. This new healthy fermentation vinegar drinks will meet the public demand on the taste and nutrition. This paper introduces the production technology and the key operation points, as well as the preparation of new vinegar drinks.%以红枣和大麦为主要原料,麦芽粉先经过糊化、糖化制备麦芽汁与红枣浸提汁复合后,经过酒精发酵、醋酸发酵后加料密封陈酿,经过调配制备新型复合醋.通过红枣与麦芽复合,果粮发酵弥补单一以粮发酵,或单一以果发酵的各项缺点,大麦成本低廉是酿造制品的主要原料,红枣营养丰富口感较甜,糖分很高易于发酵,综合两者优点进行复合发酵得到醇香浓郁的酸甜复合醋.测定试验结果表明:红枣和麦芽复合厚,可以弥补单一以粮发酵醋的香甜口感,并添加了红枣的多种生物活性功能,同时得到一种新型保健发酵醋饮,无论在口感、营养保健方面都符合大众需求,介绍了该产品的生产工艺和操作要点,并配合两种酵母酒精发酵,增添独特口感,制备新型醋饮.
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