【摘要】 该文研究了以柿子为主要原料 ,采用液态深层发酵工艺 ,经酒精发酵、醋酸发酵生产柿子保健醋的最适条件包括温度、pH值、通风量等因子 ,找出了适合柿子醋的澄清工艺及方法 ,有效地解决了食醋的非生物稳定性问题。更多还原

【Abstract】 The paper researches on the optimal conditions of producing persimmon vinegar,such as temperature?pH?the quantity of ventilation.We adopted the technology of submerged fermentation,alcohol fermentation and acetic acid fermentation to produce the functional persimmon vinegar.The clarification technologies that fit for persimmon vinegar were set up,and non-biological stability was improved.更多还原