豫西柿子醋制作工艺研究  

Processing Technology of Persimmon Vinegar in Western Henan

作　　者：关随霞[1] 张敏[1] 王蕙雯 白露露 王颖[1] 吴娇 戚清林 GUAN Sui-xia;ZHANG Min;WANG Hui-wen;BAI Lu-lu;WANG Ying;WU Jiao;QI Qing-lin(National Demonstration and Teaching Center for Food Processing and Safety,Henan University of Science and Technology,Luoyang 471023,China;School of Life Sciences,Tarim University,Alar 843300,China)

机构地区：[1]河南科技大学食品加工与安全国家级示范教学中心,河南洛阳471023 [2]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《中国调味品》2020年第12期91-93,共3页China Condiment

基　　金：河南省教育厅科技攻关项目(17A550011)。

摘　　要：以豫西花果山一带柿子为原料,通过单因素试验和正交试验确定了柿子醋加工的最佳工艺参数。试验结果表明:添加0.04%果胶酶可有效提高柿浆的出汁率和澄清度,加40%水可使产醋率达到最高;初始糖度为15%,酵母菌为0.12%,醋酸菌为0.08%,产品制作周期短,产酸度高,风味佳。Taking persimmon in Mount Huaguo area of western Henan Province as the raw material,the optimal processing parameters of persimmon vinegar are determined by single factor test and orthogonal test.The results show that adding 0.04%pectinase could effectively improve the juice yield and clarity of persimmon pulp,adding 40%water could achieve the highest vinegar yield;the initial sugar content is 15%,yeast is 0.12%,Acetobacter is 0.08%,the production period is short,the acidity is high,and the flavor is good.

关 键 词：柿子醋 酒精发酵 醋酸发酵 

分 类 号：TS201.1[轻工技术与工程—食品科学]