柿子原浆果醋加工技术

The processing technology of fruit vinegar with persimmon pulp

为增加我国饮品和保健品的花色品种,探索了以水柿为原料,将柿子打成浆后经过酒精发酵和醋酸发酵酿制柿子果醋的新技术,并分析了柿子果醋加工过程中酒精、糖及醋酸含量的变化规律。实验表明:用柿果浆加工柿子果醋这种加工技术克服了液态发酵法和固态发酵法的缺点,大大提高了柿子果醋的营养价值和保健药用功能。同时这种新技术加工工艺简单,便于工厂化生产。

In order to widen the variety of domestic drinks and health -care products,the new technology of fruit vinegar with persimmon pulp is introduced. This technology takes fresh persimmon as raw materials, then persimmon pulp undergoes alcohol fermentation and acetous fermentation. The varying principles of alcohol content, sugar content, and acetic acid content during the process are also analyzed. It proves that this technology overcomes the disadvantages of liquid fermentation and solid fermentation, thus the nutritional values and the health -care functions are greatly improved. Meanwhile,this new technology is easily- handled for industrial production.