菠萝醇化果汁适宜工艺条件的研究  

Study on optimal technological conditions of pineapple alcohol juice

作　　者：李秀娟[1] 沈世涛[1] 

机构地区：[1]湛江海洋大学食品科学与工程系,湛江524025

出　　处：《食品工业科技》2001年第4期49-51,共3页Science and Technology of Food Industry

摘　　要：用正交试验探讨了菠萝醇化果汁生产中酒基、醇糖比、勾兑方式等因素对菠萝醇化果汁的典型香气和滋味的影响 ,从而确立了醇化菠萝果汁生产的适宜工艺条件。The factors,such as starter ratio of alcohol and sugar,way of mixing influencing the typical flavor and taste of the alcoholizied pineapple juice,were studied with orthogonal experiment. As a result,the optimal technology conditions for alcoholizing pineapple juice were determined.

关 键 词：醇化菠萝果汁 工艺条件 正交试验 发酵 醇化 保健饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]