苹果汁醋酸发酵过程中的物质变化及其饮料的研制

Study on Changes of Total Acid and Ester in Apple Juice during Acetic Acid Fermentation

研究苹果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,醋酸发酵果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。果汁的最佳醋酸发酵期为4d。苹果汁醋酸发酵饮料的最佳配方为:醋酸发酵果汁与水之比为2∶1,加糖量为8%。

The changes in amount of total acid and ester in apple were studie d during period of acetic acid fermentation .The optimum time of acetic acid ferme ntation and the optimum formulation of acetic acid fermentation drink beverage were obtained. The results showed that the amount of total acid and ester incre ased fast during the frist 4-day fermentation .The amount of total acid increas ed slowly, while the ester decreased after 4-day fermentation .The optimum acet ic acid fermentation period was then 4-day .The optimum formulation of acetic a cid fermentation beverage was as follows:ratio of fermented apple juice to water 2∶1and amount of sugar added into drink 8 percent.