发芽糙米、柿子复合果醋原浆的研制  

PREPATATION ON THE COMPOUNDED—FERMENTING VINEGAR OF PERSIMMON-GERMINATE BROWN RICE

作　　者：胡中泽[1] 袁志超[1] 高冰 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]武汉鑫宏食品酿造科研所,湖北武汉430000

出　　处：《武汉工业学院学报》2007年第3期9-12,共4页Journal of Wuhan Polytechnic University

基　　金：湖北省重大科技攻关计划项目(2006AA204A02)

摘　　要：分别就柿子—生料—黑曲(Ⅰ)、柿子—熟料—黑曲(Ⅱ)、柿子—黑曲(Ⅲ)三种原料搭配方式在糖化、酒精发酵、醋酸发酵三个阶段进行复合营养饮料小试研究。实验结果表明:酶解4 h后Ⅱ的还原糖最高,达到6.0 g/100mL;经酒精发酵34 h后,Ⅰ的酒精度最高,达到3.9%(v/v);再经醋酸发酵108 h,Ⅱ的酸度最高,达到4.20 g/100mL。产品澄清透明,有柿子特有的果香;酸味浓郁,醇香可口。The paper studies the difference on the match of raw materials mixed in the way of persimmon-germinate brown rice--Aspergillus niger （ Ⅰ）, Persimmon-cooked germinate brown rice--Aspergillus niger （ Ⅱ）, Persimmon-Aspergillus niger （ Ⅲ） in three stages--saccharification, alcohol fermentation and acetic acid fermentation in experiment research. Experimental results shows ： the Reducing sugar in II is the highest after 4 hours saccharification, which is up to 6.0 g/100mL ; the Alcohol degrees in I is the highest after alcohol fermentation for 34 hours, which alcohol degrees is 3.9 ; and the acidity in II is the highest after acetate fermentation by 108 hours, and the acidity reaches 4.20g/100mL. The products are transparent, and have the unique fragrance of persimmon with mild acidity.

关 键 词：柿子 发芽糙米 醋酸发酵 柿子果醋原浆 Γ-氨基丁酸 

分 类 号：TS264.2[轻工技术与工程—发酵工程]