速酿发酵和液固串淋法生产甜柿醋的工艺探讨  

Probes into the process of short-term fermentation and liquid & solid cross-sprinkling fermentation in producing persimmon vinegar

作　　者：余精中[1] 周晓薇[1] 李红[1] 李岩[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品科技》2008年第7期67-70,共4页Food Science and Technology

摘　　要：对甜柿果醋的生产工艺进行初步探讨研究,采用柿汁液态速酿发酵和柿渣固态发酵相结合的液固串淋发酵工艺路线。实验表明,该法具有很好的可行性,有力地改善单纯液态发酵法制得柿醋风味单一的不足,液固串淋效果较好。This article tentatively probes into the production process of persimmon vinegar. The process route of persimmon juice short-term liquid fermentation and persimmon residue solid fermentation, with liquid ＆ solidcross-sprinkling fermentation method after it, is used in the study. Experiment indicates that the way has a very good feasibility. It strongly improves the simple flavor of the vinegar which is made by liquid state acetic fermentation. Research indicates that liquid ＆ solid cross-sprinkling fermentation have a good effect.

关 键 词：甜柿 甜柿果醋 固态发酵法 液态速酿发酵法 液固串淋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]