安徽农业科学2017，Vol.45Issue(27)：103-106,4.
柿子酒液态发酵工艺条件优化研究
Study on the Optimization of Liquid Fermentation Conditions for Persimmon Wine
摘要
Abstract
[Objective]In order to improve the utilization rate of persimmon resources,the optimization of fermentation conditions of persimmon wine was studied.[Method]Taking persimmon as the main raw material,the effects of different browning agents and adding amount on the brown-ing of persimmon pulp were investigated.The effects of different kinds of anti-browning agents and adding amount on the browning of persimmon pulp were studied.The effects of different fermentation methods and fermentation on the quality of persimmon were studied.[Result]It showed that the best anti browning agent 1% citric acid;the optimum technological parameters were as follows: temperature 30 ℃,fermentation days 7 days,inoculation amount 0.3 g/L,and the optimum fermentation conditions were as follows:the optimum temperature was 30℃,the fermentation days were 7 d,the inoculation amount was 0.3 g/L,sugar content 200 g/L and pH 3.5.Under these conditions,the persimmon wine was bright, orange and persimmon,pleasant and pure acidity,clear and transparent,rich in nutrition.[Conclusion]The research can provide theoretical basis for increasing the added value of persimmon and promoting the development of agricultural economy .关键词
柿子酒/防褐变/固态发酵/液态发酵/酒精发酵工艺优化Key words
Persimmon wine/Anti-browning/Solid state fermentation/Liquid fermentation/Alcohol fermentation process optimization分类
轻工纺织引用本文复制引用
陈珍金,刘绘鹏,郭伟灵,周文斌,黄梓芮,蒋雅君,吕旭聪..柿子酒液态发酵工艺条件优化研究[J].安徽农业科学,2017,45(27):103-106,4.基金项目
国家自然科学基金项目(31601466) （31601466）
福建省自然科学基金面上项目(2016J01095) （2016J01095）
中国博士后科学基金项目(2016T90591) （2016T90591）
福建农林大学"校杰出青年科研人才"项目(XJQ201607). （XJQ201607）
