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% of inoculum 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.

广东省科技攻关项目（2005Z3-E0031）