低醇南瓜汁饮料发酵工艺条件的优化

研究了南瓜低醇饮料的发酵工艺.结果表明,发酵温度、发酵液初始pH和发酵时间对低醇南瓜汁饮料感官质量的影响均显著.当南瓜与水的比例1∶2,可溶性固形物为15%,活性干酵母接种量为0.5 g/L时,优化的发酵工艺参数为发酵温度20℃,初始pH 4.0,发酵时间为90 h,所得产品具有南瓜的清香和发酵饮料的醇香,符合质量标准要求.

Optimizing Fermentation Conditions of Low alcoholic Pumpkin Fermented Beverage

The fermentation conditions of low-alcoholic pumpkin beverage were studied. The results showed that fermentation temperature, initial pH and fermentation time all had significant effect on the sensory quality of low-alcoholic pumpkin fermented beverage. When the ratio of pumpkin (P) and water (W) was P∶W=1∶2, solvable solid 15%, amount of active yeast 0.5 g/L, the optimal fermentation parameters were fermentation temperature 20℃, initial pH 4.0 and time 90 h . A good low-alcoholic pumpkin fermented beverage was obtained, with pumpkin fruit aroma and pleasant bouquet, met the standards.