苹果梨汁醋酸发酵过程中的物质变化及其醋酸发酵饮料的研制

研究苹果梨汁醋酸发酵过程中总酸和总酯的变化、最佳醋酸发酵期和醋酸发酵饮料的最佳配方。结果表明,0～4d内,醋酸发酵苹果梨汁中总酸和总酯的含量快速增加;4d以后,总酸含量增加缓慢,总酯含量降低。苹果梨汁的最佳醋酸发酵期为4d。苹果梨汁醋酸发酵饮料的最佳配方为:醋酸发酵苹果梨汁与水之比为3∶1,加糖量为10%。

Chang es in amount of total acid and ester in apple -pear juice during acetic acid fermentation and optimum acetic acid fermentation time and optimum prescription of acetic acid drink were studied.The results show:the amount of total acid and ester increased fast during4-day fermentation period,the amount of total acid increased slowly and ester decreased after 4-day fermentation.The optimum acetic acid fermentation period is4-day.The optimum prescription of acetic acid fermentation drink was as follows:ratio of fermented apple -pear juice to water is3:1,the amount of sug ar added into drink is10percent.