摘要
以柿子为原料,通过单因素试验和正交试验确定窖藏柿子醋的生产工艺。结果表明:添加0.9g/kg果胶酶能有效地提高柿子醋的透光率和产率,添加1.6g/kg单宁酶柿子醋产率最大,加水量80%柿子醋产率最大;添加0.9g/kg果胶酶、1.3g/kg单宁酶、90%水、10%接种量时,柿子醋产率最高,速度快、风味好、色泽亮。
Taking persimmon as raw material,the production technology of cellared persimmon vinegar was deter⁃mined by single factor test and orthogonal test.The results showed that adding 0.9g/kg pectinase could effectively im⁃prove the light transmittance and vinegar yield,adding 1.6g/kg tannase could achieve the highest vinegar yield,add⁃ing 80%water could achieve the highest vinegar yield;With adding 0.9g/kg pectinase,1.3g/kg tannase,90%water and 10%inoculation amount,the yield of persimmon vinegar was the highest,the speed was fast,the flavor was good and the color was bright.
作者
陈书明
CHEN Shuming(Sanmenxia Polytechnic,Sanmenxia Key Laboratory of Biotechnology,Sanmenxia 472000,China)
出处
《安徽农学通报》
2022年第2期127-129,共3页
Anhui Agricultural Science Bulletin
基金
河南省科技厅攻关项目(212400410173)
河南省高等职业学校青年骨干教师培养计划项目(2020GZGG018)
河南省高等学校重点科研项目(21B550005)
三门峡科技发展计划项目(2019070206)。
关键词
窖洞
柿子醋
发酵
Cave
Persimmon vinegar
Fermentation