同步发酵法加工柿醋工艺研究

Technology of the Development of Persimmon Vinegar with One-step Fermentation Methodology

在传统自然发酵工艺基础上,为缩短柿醋发酵时间,以水柿为原料,在发酵过程中只接种酵母菌,采用同步发酵法,对以柿果浆为原料加工柿醋的加工工艺进行研究。提出同步发酵法加工柿醋的工艺参数为:柿果浆加水量30%,酵母菌接种量0.1%,发酵温度32℃,发酵周期7 d,每天搅拌3次。通过对该工艺技术在生产中实际应用,取得了较好的效果。

Based on traditional fermentation method persimmon （Diospyros kaki L. ） was used as raw material. A simaltaneous fermentation method was applied after the yeast was moculated. The optimal fermentation conditions were investigated. The relative parameter, for fermentation were as follows; amount of water added：amwunt of yeast inoculated 30%, 0.1%, fermentation temperature 32℃, time of fermentation： 7 d times of stirring 3 times/d.