| 柿醋发酵工艺研究 |
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| 引用本文： | 栾丽杰??,张宝善.柿醋发酵工艺研究[J].现代生物医学进展,2006,6(5):52-53. |
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| 作者姓名： | 栾丽杰?? 张宝善 |
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| 作者单位： | 陕西师范大学食品工程系,西安,710062 |
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| 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。
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| 关 键 词： | 柿果 酒精发酵 醋酸发酵 柿醋 |
| 收稿时间： | 2006-04-10 |
| 修稿时间： | 2006-04-27 |
Fermentation Technology of Persimmon Vinegar |
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| L UAN Li- jie,ZHANG Bao- shan.Fermentation Technology of Persimmon Vinegar[J].Progress in Modern Biomedicine,2006,6(5):52-53. |
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| Authors: | L UAN Li- jie ZHANG Bao- shan |
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| Abstract: | Persimmon vinegar was made from high-quality persimmon.The changes of sugar and alcohol was studied in the process.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. |
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| Keywords: | Persimmon Alcohol fermentation Acetic fermentation Persimmon vinegar |
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