同步发酵法加工柿醋工艺研究  

Technology of the Development of Persimmon Vinegar with One-step Fermentation Methodology

作　　者：刘月梅[1] 鲁周民[1] 白卫东[2] 白小安 郑皓[1] 任振峰 

机构地区：[1]西北农林科技大学林学院 [2]仲恺农业技术学院轻工食品学院,广州510225 [3]延安市退耕还林工程管理办公室,陕西延安716000 [4]西安市临潼区山任火晶柿子石榴专业合作社,陕西临潼710600

出　　处：《西北林学院学报》2008年第1期162-165,共4页Journal of Northwest Forestry University

基　　金：广州市科技攻关项目(2005Z3-E0031)

摘　　要：在传统自然发酵工艺基础上,为缩短柿醋发酵时间,以水柿为原料,在发酵过程中只接种酵母菌,采用同步发酵法,对以柿果浆为原料加工柿醋的加工工艺进行研究。提出同步发酵法加工柿醋的工艺参数为:柿果浆加水量30%,酵母菌接种量0.1%,发酵温度32℃,发酵周期7 d,每天搅拌3次。通过对该工艺技术在生产中实际应用,取得了较好的效果。Based on traditional fermentation method persimmon （Diospyros kaki L. ） was used as raw material. A simaltaneous fermentation method was applied after the yeast was moculated. The optimal fermentation conditions were investigated. The relative parameter, for fermentation were as follows; amount of water added：amwunt of yeast inoculated 30%, 0.1%, fermentation temperature 32℃, time of fermentation： 7 d times of stirring 3 times/d.

关 键 词：柿醋 柿果浆 自然发酵 同步发酵 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]