浇淋发酵法生产柿子醋的工艺技术研究

Study on the sprayed zymotechnics production technology of persimmon vinegar

以浇淋发酵法生产柿子醋,采用正交试验法对柿子的脱涩、发酵影响因素对产品质量的影响进行分析。柿子原料喷洒其重量0.5%的75%乙醇,并在20℃贮存3～5天,发酵添加白糖调柿子原浆浓度为18～20°Bx,并添加活化酵母液10%,控制发酵温度为30℃,发酵时间为7～10天,可得产品颜色、风味纯正,具有独特的柿子果香。

Using sprayed Zymotechnics method to produce persimmon vinegar,orthogonal design method to take away persimmon＇s puckery taste and analyse zymotechnics＇ influence to product quality,the following conclusions are reached：spray 75% ethanol to persimmon,store them 3～5 days under 20 ℃,add sugar to adjust persimmon consistency to 18～20 °Bx and 10% yeast juice at 30 ℃ for 7～10 days,which can produce distinctive persimmon vinegar with color and taste in purity.