柿醋发酵工艺研究  

Fermentation Technology of Persimmon Vinegar

作　　者：栾丽杰[1] 张宝善[1] 

机构地区：[1]陕西师范大学食品工程系,西安710062

出　　处：《现代生物医学进展》2006年第5期52-53,共2页Progress in Modern Biomedicine

摘　　要：本文研究了以涩柿为原料,采用液态深层发酵技术经过精酒精发酵、醋酸发酵生产柿醋的生产工艺,研究了发酵过程中酒度、糖度的变化,及醋酸发酵的最佳参数组合。Persimmon vinegar was made from high - quality persimmon. The changes of sugar and ＇alcohol was studied in the proeess. The optimal process technique was obtained through the research. The alcohol content reached 7.8% after seven days＇ fermentation. The total acidity can reach 6.3%, After fermentation is completed, we can obtain vinegar with many nutriments and vitamins.

关 键 词：柿果 酒精发酵 醋酸发酵 柿醋 

分 类 号：TS261.4[轻工技术与工程—发酵工程]