柿醋发酵工艺研究

Fermentation Technology of Persimmon Vinegar

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.