发酵型南果梨汁饮料的工艺研究  

Processing Technology of Fermented Nanguo Pear Juice Beverage

作　　者：陈宇[1] 任尧[1] 赖富饶[1] 吴晖[1] 

机构地区：[1]华南理工大学,广东广州518000

出　　处：《食品与发酵科技》2014年第6期87-90,96,共5页Food and Fermentation Science & Technology

基　　金：国家自然科学基金

摘　　要：以新鲜南果梨为主要原料,经捣浆,护色,发酵,调配等一系列操作后制备发酵型南果梨饮料。实验过程中分别探索了酒曲添加量、发酵时间、白砂糖添加量等因素对果汁饮料风味的影响;并在单因素的基础上,通过正交试验确定发酵型南果梨汁饮料的最佳工艺条件。生产发酵型南果梨果汁饮料的最佳工艺条件为:甜酒曲添加量为0.1%,CMC-Na添加量为0.01%,总发酵时间36h时(前发酵时间24h,后发酵时间12h),白砂糖添加量为2%,在此条件下可以制成梨香与发酵风味兼具,营养健康的新型发酵果汁饮料。In this paper, Fermented nanguo pear juice beverage was designed by ramming paste, color protection, fermentation and other operations, while taking the fresh nanguo pear as raw material. The distiller＇s yeast, fermen- tation time, amount of sugar and other factors on the impact of fruit juice beverage flavor were studied. On the ba- sis of single factor test and through orthogonal test, a reasonable formula of fermented nanguo pear juice was de- termined. The results showed that 2% sugar, 0.01% CMC-Na, 0.10% distiller＇s yeast, total fermentation time 36h, the pear fragrance and fermentation flavor, the nutrition and health fermented nanguo pear juice beverage could be made.

关 键 词：发酵型饮料 甜酒曲 南果梨 工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]