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。
Persimmon vinegar was made from high - quality persimmon. The changes of sugar and 'alcohol was studied in the proeess. 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.
出处
《现代生物医学进展》
CAS
2006年第5期52-53,共2页
Progress in Modern Biomedicine
关键词
柿果
酒精发酵
醋酸发酵
柿醋
Persimmon
Alcohol fermentation
Acetic fermentation
Persimmon vinegar