作　　者： ; ; ; ; (林士莹）;

机构地区： 仲恺农业技术学院轻工食品学院

出　　处： 《现代食品科技》 2007年第10期40-43,共4页

摘　　要： 本研究以柿子为主要原料,经果胶酶酶解后酒精发酵、醋酸发酵制成柿子果醋,再调配成柿子醋饮料。经单因素试验得出最佳的果胶酶酶解条件是温度55℃、加酶量0.02%、酶解时间90 min;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5 d;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7 d;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、浓郁的蜂蜜香气。 A new persimmon vinegar beverage was developed via enzymatic hydrolysis of persimmon, alcoholic fermentation, acetic fermentation and a final formulation. Single-factor experiment showed that, for the enzymatic hydrolysis of persimmon, the optimal pectolyas dosage, temperature and reaction time were 0.02 %, 55 ℃ and 90 min, respectively. And orthogonal experiments showed that the optimized conditions of alcohol fermentation were 20 % of sugar concentration, 10 % of yeast and 5 days of fermentation time at 24 ℃, while the optimized conditions of acetic fermentation were 8 % of alcohol concentration, 10 % ofinoculum size and 7 days of fermentation time at 32 ℃. The best formula of the persimmon vinegar beverage was also determined by orthogonal experiment as follows： 9 % of persimmon vinegar, 6 % of sugar and 2.5 % of honey. Under those conditions, the persimmon vinegar beverage with a persimmon reddish color, strong flavor of persimmon and honey was achieved.

关 键 词： 柿子 醋 果胶酶 酒精发酵 醋酸发酵

领　　域： [轻工技术与工程] [轻工技术与工程]