| 栾丽杰 张宝善.柿醋发酵工艺研究[J].现代生物医学进展英文版,2006,6(5):52-53. |
| 柿醋发酵工艺研究 |
| Fermentation Technology of Persimmon Vinegar |
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| DOI： |
| 中文关键词: 柿果 酒精发酵 醋酸发酵 柿醋 |
| 英文关键词: Persimmon Alcohol fermentation Acetic fermentation Persimmon vinegar |
| 基金项目: |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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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