| 3种鲜食型苹果发酵酒的对比研究 |
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| 引用本文： | 张鹏,李莉,米晓春,康婷婷,王萍,李晓旭.3种鲜食型苹果发酵酒的对比研究[J].农产品加工．学刊,2012(3):84-87. |
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| 作者姓名： | 张鹏 李莉 米晓春 康婷婷 王萍 李晓旭 |
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| 作者单位： | 沈阳农业大学;辽宁省微生物科学研究院 |
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| 摘 要： | 以国光苹果为原料,以活性干酵母为发酵剂,经过苹果预处理、果汁澄清、过滤、发酵等工序,通过正交试验和感官质量评价确定最佳工艺条件:初始酸度为3.5,酵母添加量0.06%,初始糖度20°Bx,发酵温度17℃。在此条件下,进行3个鲜食型苹果品种间单因素试验。结果表明,红富士苹果为最佳酿酒原料。
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| 关 键 词： | 原料 发酵 正交试验 单因素试验 |
Contrast Study on Cider Fermentation with Three Kinds of Food Type Apples |
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| ZHANG Peng,LI Li,MI Xiao-chun,KANG Ting-ting,WANG Ping,LI Xiao-xu.Contrast Study on Cider Fermentation with Three Kinds of Food Type Apples[J].Nongchanpin Jlagong.Xuekan,2012(3):84-87. |
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| Authors: | ZHANG Peng LI Li MI Xiao-chun KANG Ting-ting WANG Ping LI Xiao-xu |
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| Institution: | 1(1.Shenyang Agriculture University,Shenyang,Liaoning 110861,China; 2.Liaoning Scientific Research Academy of Microbiology,Chaoyang,Liaoning 122000,China) |
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| Abstract: | This experiment first confirms the optimal fermentation conditions by orthogonal experiment and sensory quality evaluation,taking Guoguang apples as raw materials,active dry yeast for yeast,after apple pretreatment,clarification of fruit juice,filtering,and fermentation act.The optimal fermentation are as follows: initial acidity 3.5,yeast addition amount 0.06%, initial sugar content 20°Bx,fermentation temperature 17 ℃.In these conditions,taking single factor experiment with three kinds of food type apples.This study shows that Hongfushi apple is the best raw material for cider making. |
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| Keywords: | raw material fermentation orthogonal experiment single factor experiment |
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