低醇苹果汁发酵饮料的研制  

Development of Fermented Drinks with Low Alcohol Apple Juice

作　　者：赵为[1] 

机构地区：[1]武汉生物工程学院生物工程系,湖北武汉430415

出　　处：《乳业科学与技术》2011年第2期58-61,89,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：武汉生物工程学院科研基金资助(200705)

摘　　要：以苹果为原料,通过单因子试验研究苹果汁酒精发酵的条件,在此条件下以正交试验研究低醇苹果汁发酵饮料的配方。结果表明,酒精发酵的工艺参数为:高活性干酵母用量8%,初始糖度12%,发酵温度30℃,发酵时间4 d时,效果最佳。低醇苹果汁发酵饮料最佳配方为:柠檬酸2.5%、蜂蜜15%、低聚木糖醇3.0 g/100mL。Apples for a material, apple juice fermentation were studied through single factor test, and the formula of fermented drinks with low alcohol apple juice was tested under the conditions. The result showed that the best technological parameters of alcohol ferment were the highly-active yeast 8 % and the initial Brix 18%, the ferment temperature 30 ℃, and ferment time 4 d, out the best. The best formula of the ferment drink with low alcohol apple juice was citric acid 2.5 %, honey 15%, xylo-oligosaccharide 3.0 g/100mL.

关 键 词：苹果饮料 酒精发酵 澄清 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]