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白葡萄双发酵低醇果汁饮品的工艺研究

赵建云,侯保朝,胡国伟,钱永清,李言郡*

(杭州娃哈哈科技有限公司研发中心,浙江杭州,310018)

摘要:以白葡萄汁为原料,采用植物乳杆菌与酵母菌复配发酵,采用3 因素3 水平正交试验,以风味评价为指标,确定了发酵白葡萄汁原液的最佳工艺。其最佳工艺参数为:植物乳杆菌:酵母菌=5∶1,接种量4‰,发酵温度37℃,发酵时间10h,冷藏温度4℃,冷藏时间18h。利用发酵白葡萄汁原液进行发酵果汁成品的探索,果汁最佳配方为:发酵白葡萄汁原液25%、脱脂乳粉1%、蔗糖6%、果胶0.2%、大豆多糖0.1%。

关键词:白葡萄汁;植物乳杆菌;酵母菌;发酵

Development of LowAlcohol White Grape Juice With Double Fermentation

ZHAO Jian-yun,HOU Bao-chao,HU Guo-wei,QIAN Yong-qing,LI Yan-jun*

(Research and Development Center,WAHAHA Technology Company. Ltd,Hangzhou 310018,China)

Abstract: The study aimed to develop the optimumtechnology of fermented white grape juice,the grape juice was fermentedwith Lactobacillus plantarum and yeast. It was studied by means of 3 factors and 3 levelsorthogonal design experiments.with the method of sensory evaluation,the optimum technology was determined,as follows: Lactobacillus plantarum∶yeast=5∶1,the inoculation amount 4‰,fermentation temperature 43℃ ,fermentation time 10h,refrigerated storagetemperature 4℃,refrigerated storage time 18h. The final juice product was explored with fermented grape juice,the optimum formula was: fermented white grape juice 25%,skim milk power 1%,sugar 6% ,pectin 0.2%,soybeanpolysaccharide 0.1%.

Key words: white grape juice;Lactobacillus plantarum;yeast;fermentation

(2018年第21卷第4期)

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