白葡萄双发酵低醇果汁饮品的工艺研究

Development of Low Alcohol White Grape Juice With Double Fermentation

以白葡萄汁为原料,采用植物乳杆菌与酵母菌复配发酵,采用3因素3水平正交试验,以风味评价为指标,确定了发酵白葡萄汁原液的最佳工艺。其最佳工艺参数为:植物乳杆菌:酵母菌=5∶1,接种量4‰,发酵温度37℃,发酵时间10h,冷藏温度4℃,冷藏时间18h。利用发酵白葡萄汁原液进行发酵果汁成品的探索,果汁最佳配方为:发酵白葡萄汁原液25%、脱脂乳粉1%、蔗糖6%、果胶0.2%、大豆多糖0.1%。

The study aimed to develop the optimum technology of fermented white grape juice,the grape juice was fermented with Lactobacillus plantarum and yeast. It was studied by means of 3 factors and 3 levelsorthogonal design experiments.with the method of sensory evaluation,the optimum technology was determined,as follows： Lactobacillus plantarum∶yeast=5∶1,the inoculation amount 4‰,fermentation temperature 43℃,fermentation time 10 h,refrigerated storage temperature 4℃,refrigerated storage time 18 h. The final juice product was explored with fermented grape juice,the optimum formula was： fermented white grape juice 25%,skim milk power 1%,sugar 6%,pectin 0.2%,soybean polysaccharide 0.1%.