机构地区: 仲恺农业技术学院轻工食品学院
出 处: 《食品与机械》 2007年第5期125-127,133,共4页
摘 要: 以柿子为主要原料,通过研究果胶酶酶解温度、加酶量、酶解时间对柿子出汁率的影响,确定提高柿子出汁率的条件为:酶解温度55℃、加酶量0.02%、酶解时间90min;以接种量、表观糖度、发酵温度为因素,以发酵液的酒精含量为考察指标,经正交试验得出酒精发酵的条件是表观糖度为20%、接种量为10%、发酵温度为24℃条件下,发酵5d;以酒精含量、接种量、发酵温度为因素,以发酵液的酸度为考察指标,经正交试验得出醋酸发酵的条件是酒精含量8%、接种量10%、温度32℃的条件下,发酵7d;以柿子醋用量、白砂糖用量、蜂蜜用量为试验因素,以柿子醋的口感为考察指标经正交试验得出柿子醋饮料的最优配方是柿子醋用量9%、白砂糖用量6%、蜂蜜用量2.5%。由此工艺得出的柿子醋饮料呈柿红色,酸甜适中,具有柿子果香和浓郁的蜂蜜香气。 The Production of Persimmon Vinegar Beverage was studied in the paper. It was showed that 0.02% pectolyase, 55 ℃, 90 min was the best condition for hydrolyze. The optimized parameters for alcohol fermentation was gotten by using orthogonal design. It was 20% of sugar concentration, 10% of yeast, at 24 ℃ for 5 d. The optimized parameters for vinegar fermentation was 8% of alcohol concentration,10% of acetobacter, 32 ℃,7 d. And when 9% persimmon vinegar, sugar 6% Honey 2.5% was mixed, the best flavor of persi...