低醇菠萝汁饮料的发酵工艺条件研究  

The Study on Fermentation Conditions for Low Alcohol Beverage of Pineapple

作　　者：张金泽[1] 薛毅[1] 曾明[1] 周志桥[1] 林静[1] 关彦明[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2005年第4期119-122,共4页Food and Fermentation Industries

摘　　要：确定了制作低醇菠萝汁饮料所用菠萝发酵液的适用菌种和发酵条件。同时,采用顶空分析法检测了发酵前后菠萝发酵液中主要挥发性香气成分。结果显示,选择合适的酿酒酵母菌种在适当的发酵条件下发酵132h ,调配出的低醇菠萝汁饮料感官指标上佳。It is studied that the choices of suitable yeasts for pineapple juices and the determination of optimal fermentation conditions in preparing low alcohol beverage of pineapple. Also, the main volatile aroma compounds of pineapple juices before and after fermentation are analyzed by. The result shows that the fermented pineapple juices which are suitable for preparing low alcohol beverage with special flavor can be got by fermented 132 hours with suitable yeasts and fermentation conditions.

关 键 词：发酵工艺条件 菠萝汁 饮料 挥发性香气成分 醇 发酵条件 顶空分析法 酵母菌种 感官指标 发酵液 酿酒 风味 

分 类 号：TS275.6[轻工技术与工程—农产品加工及贮藏工程]