摘要
以苹果为原料,利用高效活性酿酒干酵母发酵制得苹果汁。通过对产品的工艺条件进行试验,确定出最佳工艺条件为:接种量5%、发酵时间60h、质量比50%,在酿酒活性干酵母菌的最适发酵温度33℃下发酵培养,并通过试验分析方法的选择进行调配。此低醇苹果汁饮料产品感官指标上佳,口味独特,产品外观为诱人的浅黄色或金黄色。
Using apple as the raw material, apple juice was made by fermentation with high-performance active dry yeast. Through the experiments on technology, the optimum processing conditions were determined as follows： inoculum 5%, fermentation time 60 h, mass ratio 50%, fermentation temperature 33℃ and formulation through selecting different analysis and test methods. With attractive light yellow or golden yellow colour, the low-alcohol apple juice drink obtained had unique taste and good sensory indexes.
出处
《饮料工业》
2009年第3期22-24,共3页
Beverage Industry
关键词
苹果
试验分析方法
工艺条件
apple
analysis and test method
processing condition
作者简介
娄思思（1987-），女，吉林白城人，吉林农业科技学院生物工程学院生物技术专业05级本科学生。
