| 杏汁饮料发酵工艺研究 |
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| 引用本文： | 祝霞,韩舜愈,张盛贵,蒋玉梅.杏汁饮料发酵工艺研究[J].甘肃农业大学学报,2005,40(3):353-357. |
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| 作者姓名： | 祝霞 韩舜愈 张盛贵 蒋玉梅 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院甘肃兰州730070 |
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| 基金项目： | 甘肃省教委项目(9970685) |
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| 摘 要： | 采用兰州大接杏为原料,利用酵母发酵生产杏汁饮料。结果表明:在pH4的条件下,果胶酶澄清杏汁的最佳组合为酶0.01‰,时间40min,温度45℃;发酵温度对发酵杏汁风味影响最大,其次为含糖量。最优发酵条件为发酵温度20℃,pH值4.0,含糖量4.0%,所用菌种为活性干酵母。
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| 关 键 词： | 杏 饮料 澄清 酒精发酵 |
| 文章编号： | 1003-4315(2005)03-0353-05 |
| 修稿时间： | 2004年11月26 |
Research on fermentation technology of apricots beverage |
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| ZHU Xia,HAN Shunyu,Zhang Shenggui,JIANG Yumei.Research on fermentation technology of apricots beverage[J].Journal of Gansu Agricultural University,2005,40(3):353-357. |
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| Authors: | ZHU Xia HAN Shunyu Zhang Shenggui JIANG Yumei |
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| Abstract: | Apricot (cv.Lanzhou Dajie) were used as raw material to produce the fermented beverage by using the yeast. The results showed that under the condition of pH4, the optimum composition for clarification were pectnase 0.01 ‰, 40 minutes and 45 ℃. The fermentation temperature influenced the flavour of the beverage most, and then the content of sugar. The optimum fermentation condition was 20 ℃, pH4, 4.0 % sugar and dried active yeast. |
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| Keywords: | apricots beverage clarification alcoholic fermentation |
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