摘要
以太行山区野生柿子为原料,采用固态发酵法对营养型柿醋的生产工艺进行了研究。结果表明,发酵过程中,酒精含量为8%、柿子:玉米淀粉为3:1时可以改善和提高发酵程度,使糖度降低,酸度升高。同时,生产中淀粉酶的加入量为0.3%、糖化酶0.4%、活性干酵母2%、醋酸菌的接种量为10%时,经酶解、糖化、发酵可生产出色泽棕红、酸度柔和、澄清透明、果香宜人及酸度为3.54g/100ml的优质柿醋。
The processing technique of nutritional persimmon vinegar was studied by solid state fermentation with wild persimmon in Talhang mountain as material. The results showed that the fermentation degree was amended and raised when the alcoholicity was 8% and the proportion of persimmon and cornstarch was 3：1 ;and that sugar content reduced and acidity raised. In the same time, when the added content of amylase was 0.3%,amyloglucosidase was 0.4%,active dry yeast was 0.2%,inoculum size of vinegar bacteria was 10% in manufacturing, the fine clear persimmon vinegar with 3.54g/100ml acidity was produced which the color was brown red, acidity was mild and aroma was delicate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期246-248,共3页
Food Science
基金
河南省科技攻关项目(0324010021)
关键词
柿醋
固态发酵
玉米淀粉
酒精
persimmon vinegar
solid state fermentation： cornstarch
alcohol
