食品工业科技2013，Vol.34Issue(15)：112-114,3.
柿醋发酵过程中单宁含量的变化规律研究
Study on variation of tannins contents in persimmon vinegar fermentation
郭敏 1张宝善 2刘小鸣 1陈卫1
作者信息
- 1. 江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122
- 2. 陕西师范大学食品工程与营养科学学院,陕西西安710062
- 折叠
摘要
Abstract
The changes of tannins content and the corresponding mechanism in the process of persimmon vinegar fermentation were studied.The persimmon from Gongcheng of Guangxi province was chosen as the experiment material,and the variation of the tannins content was compared during the process of persimmon vinegar fermentation at different fermentation conditions including material pretreatment,fermentation temperature,fermentation patterns,and aeration status.The results showed that the tannins content declined during the process of persimmon vinegar fermentation with slight increase at the end.Fermentation temperature was the most important factor for the changes of phenolic content during the persimmon vinegar fermentation.关键词
柿醋/单宁/变化规律Key words
persimmon vinegar/ tannins/ change regulation分类
轻工纺织引用本文复制引用
郭敏,张宝善,刘小鸣,陈卫..柿醋发酵过程中单宁含量的变化规律研究[J].食品工业科技,2013,34(15):112-114,3.
