Abstract: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.
