【摘要】 本文通过对柿子的发酵处理,测定与分析了发酵液的成分转化。结果表明,70％以上的蛋白质转化成氨基酸;淀粉及一部分可溶性糖转化成人体易吸收的乳酸和醋酸;维生素C及矿物元素几乎100％转移到发酵液中;维生素B类的含量在发酵过程还有增值。并且探讨了发酵液在制备饮料过程中的沉淀问题,都得到较满意的效果。更多还原

【Abstract】 In this paper,the preparation of natural persimmon drink by fermentation process is studied. In this process the main compositions of the persimmon are transformed or even are rose. More than 70% of protein were transformend into amino acids. Starch and some dissolved carbohydrate were transfor-mdnd into lactic acid and acetic acid. Almost 100% of the vitamin C and minerals were dissolved into fermentation liquid. The amount of vitamin B was increased. And about the problem of sediment also was studied.更多还原