摘要
以浓缩苹果汁为原料,利用单因素实验和正交实验对全汁型苹果干酒的发酵条件进行了优化。同时研究了不同发酵条件下,苹果汁中的糖、酸、酒精度的变化趋势。结果表明:利用浓缩苹果汁酿制苹果干酒的最佳工艺条件为:温度20℃、酸度pH3.6、糖度23%、酵母菌种为活性干酵母。在此条件下发酵得到的产品,其感官评定平均分数达到92.5分。
Concentrated apple purified liquor was used as raw material to produce purified liqueur and the fermentation condition was optimized through the single factor test and the orthogonal test.The content change trend of sugar, acid and alcohol was also studied in this paper.The best fermentation condition was that the temperature 20℃,pH3.6,the sugar content 23% and the yeast was the active dry yeast.The product under this condition showed properties of transparent persistence, apple aroma, taste flavor of solidness and color consistency.No layer and browning existed in the product.And the average score of sensory evaluation was 92.5.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第7期178-181,共4页
Science and Technology of Food Industry
基金
科技部科技人员服务企业行动项目(2009GJG10050)
关键词
苹果汁
发酵
生产工艺
cider
fermentation
orthogonal test
