草莓低醇饮料发酵工艺优化研究

目的]研究草莓低醇饮料生产工艺并优化其参数,为我国草莓深加工产品的开发及草莓产业化发展提供理论依据.方法]以速冻草莓为原料,利用酵母对酶解获得的草莓汁进行厌氧发酵,并对发酵温度、酵母用量、含糖量、发酵时间、初始pH、振荡频率等工艺参数进行优化.结果]优化后的最佳草莓低醇饮料发酵工艺参数为:草莓汁初始pH 3.5,含糖量9.0%,葡萄酒活性干酵母添加量0.05%,发酵温度20℃,发酵时间60 h.结论]在最佳发酵工艺条件下发酵获得的草莓低醇饮料色泽亮丽、醇厚甘冽、果香浓郁、风味独特,其糖度3.4%、pH 3.55、酒精度3.26%vol、感官质量评分95.0分.

Optimization of fermentation process for producing low alcohol strawberry beverage

Objective]The present experiment was conducted to optimize the fermentation parameters for producing low alcohol strawberry beverage in order to develop deep-processing poducts and the industrialization of strawberry in China.Method]The strawberry juice was produced by enzymolysis of raw frozen strawberry and fermented by anaerobic yeast,the fermentation parameters were optimized.Result]The parameters which gave the best fermentation product after optimization were as follows:3.5 initial pH of strawberry juice,sugar concentration 9.0%,wine active dry yeast 0.05%,fermentation temperature 20℃,and fermentation duration 60 h.Conclusion]Low alcohol strawberry beverage,produced under optimal fermentation conditions,had bright color,awesome taste,rich fruit fragrance and unique flavor.The indices of low alcohol strawberry beverage were as follows:sugar concentration 3.4%,pH 3.55,alcohol concentration 3.26%vol and sensory grade score 95.0.