豫西柿子醋制作工艺研究

Processing Technology of Persimmon Vinegar in Western Henan

以豫西花果山一带柿子为原料,通过单因素试验和正交试验确定了柿子醋加工的最佳工艺参数。试验结果表明:添加0.04%果胶酶可有效提高柿浆的出汁率和澄清度,加40%水可使产醋率达到最高;初始糖度为15%,酵母菌为0.12%,醋酸菌为0.08%,产品制作周期短,产酸度高,风味佳。

Taking persimmon in Mount Huaguo area of western Henan Province as the raw material,the optimal processing parameters of persimmon vinegar are determined by single factor test and orthogonal test.The results show that adding 0.04%pectinase could effectively improve the juice yield and clarity of persimmon pulp,adding 40%water could achieve the highest vinegar yield;the initial sugar content is 15%,yeast is 0.12%,Acetobacter is 0.08%,the production period is short,the acidity is high,and the flavor is good.