柿子醋酸饮料发酵工艺研究

Study on the fermentation technology of persimmon vinegar

对柿子醋酸饮料的发酵工艺进行了研究。结果表明,果胶酶处理柿子浆,柿汁易于提取,出汁率得到提高;其最佳生产工艺参数为果胶酶用量0．2%,酶解温度45℃,酶解时间2h;酒精发酵期2d;醋酸发酵期2．5d;柿子醋酸饮料的最佳配方为醋酸发酵柿子汁与水之比为3:1,加糖量10%。

To exploit persimmon resources, the fermentation technology of persimmon vinegar drink was studied. The results show that using pectinase for hydrolyzing persimmon pulp, persimmon juice was extracted easily; the rate of juice was increased. The optimal parameters of enzymolysis were 0.2% ofpectinase, at 45℃ for 2 h and the alcoholic fermentation period was 2 d; the acetic fermentation was 2.5 d. The optimum prescription of persimmon vinegar drink was as follows： ratio of fermented persimmon juice to water was 3：1, the amount of sugar added into drink was 10%.