摘要
试验以苹果为原料,经复合酶发酵制成发酵饮料。该饮料产品口味独特,既有发酵酒精的酒香,又有苹果的特殊香气;产品外观为诱人的浅黄色或金黄色。通过对产品的工艺条件进行试验,得出苹果汁最佳发酵条件为:接种量0.7%(以苹果汁计,以下相同),发酵温度30℃,发酵时间1d,白砂糖40%,VC0.15%;稳定剂添加量为:黄原胶0.06%,海藻酸钠0.03%,羧甲基纤维素钠0.06%;杀菌条件:温度85℃,时间30min。
The apple juice fermentation drink was made through the process of fermentation using mixed enzyme. By experimenting with conditions of process. The results showed that the optimum conditions for the fermentation of apple juice were as follows： inoculation 0.7%,fermenting at 30 ℃,cultivating for 1 d,sugar 40%,Vc 0.15%;the dditive quantity of compound stabilizer ： xanthan gum 0.06%, Na-alginate 0.03%, CMC 0.06%; sterilization of 85 ℃ and 30 min.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期104-107,共4页
Food Research and Development
关键词
苹果汁
复合酶发酵
加工工艺
发酵饮料
apple juice
mixed enzyme fermentation
processing technology
