发酵型菠萝低醇饮料的研制  

The Development of Fermentation Pineapple Low Alcohol Drink

作　　者：陈致君[1] 张晓丹[2] 

机构地区：[1]湖南农业大学国际学院,湖南长沙410128 [2]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《农产品加工》2016年第4期17-19,22,共4页Farm Products Processing

摘　　要：以优质成熟的菠萝为原料,将发酵后的菠萝液与新鲜的菠萝原液进行调配得到新型的菠萝低醇饮料。重点对发酵菌种、产品配方和热灌装温度进行研究。结果表明,菠萝的最适发酵菌种为安琪酵母,产品的菠萝发酵液与菠萝原液的配比为50∶50,白砂糖最适添加量为6%,并最终确定了产品最佳热灌装温度为70℃。Use the high quality and mature pineapple as the raw material,after fermentation of pineapple wine with fresh pineapple juice to get a new type of pineapple low alcohol drinks. Strains for fermentation, the product formula and the temperature of the hot filling are studied in this paper. The results show that the optimal fermentation of pineapple strains for Anqi yeast. Product pineapple fermentation of base liquor and blending ratio of pineapple juice as a 50∶50,white granulated sugar the optimum adding amount is 6%,and ultimately determines the optimum hot filling product temperature is 70 ℃.

关 键 词：菠萝 低醇饮料 菌种 产品配方 

分 类 号：TS262.7[轻工技术与工程—发酵工程]