对柿子发酵程度和产生沉淀关系的研究  

A STUDY ON THE RELATION BETWEEN THE PERSIMMON'S FERMENTATION EXTENT AND THE SEDIMENT IS FORMED

作　　者：薛皎亮[1] 张金桐[1] 

机构地区：[1]山西农业大学基础部,太谷030801

出　　处：《山西农业大学学报》1993年第4期378-379,共2页

摘　　要：柿子发酵液在一定条件下可制成一种营养丰富的饮料,但发酵液经高温灭菌后,初期的发酵液总有沉淀生成,中期至后期的发酵液是澄清的。为了检测发酵到什么程度就不产生沉淀,本文对柿果中的蛋白质在发酵过程中的水解变化和它生成氨基酸的变化进行了测定。结果表明,蛋白质的70%以上被水解后,发酵液经高温灭菌后不出现沉淀,在这个时期提取发酵液制备饮料,清彻透明,放置3月之久也是稳定的,而且氨基酸的含量最高,其它营养成份也保持最佳,得到较满意的效果。In the limit condition,the persimmon's drink are producted by the persimmon's fermentation water.It contains the rich nutritive substance,but the sediment is formed by the persimmon's drink in high temperation.For solving this problem,The composition changes of the proteins and amino acids were determined in our experiment.Farmily's reslt is as follows More than 70% of the proteis were transformed into amino acids,the sediment couldn't be formed in the persimmon's fermentation water.The drink was put steadly for three months,satisfactory results were obtained in this paper.

关 键 词：柿子 发酵 沉淀 蛋白质 果汁 饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]