摘要
研究以苹果为原料,分析了各种发酵条件对发酵过程的影响,通过单因素和正交试验,得出苹果果醋的发酵优化条件:发酵温度30℃,酵母接种量0.10%,主发酵时间为14d。苹果榨汁时果胶酶最佳添加量为0.06%,可使出汁率达90%。
The fruit wine was fermented with lactobacilli by the raw materials of fresh apple Analysis the influence of various fermentation conditions of fermentation process. The fermentation technological parameter was determined by means of orthogonal experimental design and the products of optimum combination were screened. The optimum conditions of processing technology were obtained through orthogonal test: fermentation temperature 30℃, 0.10% inoculums concentration and the fermentation time is 14 days. When the apple juice pectinase the best add content is 0.06%, can use juice rate was 90%.
基金
2014年江苏省大学生实践创新训练计划
关键词
苹果
果酒
发酵工艺
apple
fruit wine
fermentation
technology
