| 摘要: |
| 以浓缩苹果清汁为原料，研究了苹果干酒的生产工艺。结果表明：①通过发酵温度的比较试验，优化出了以苹果浓缩汁为原料生产苹果干酒的低温发酵工艺流程及工艺参数；②利用苹果浓缩汁酿制苹果干酒的最佳工艺条件为：温度16 ℃，酵母用量3 g/kg，浓缩果汁稀释浓度200 g/kg。 |
| 关键词: 缩苹果清汁 苹果干酒 低温发酵 工艺参数 |
| DOI： |
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| 基金项目:国家科技部西部专项(2001BA901A19) |
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| Research on the processing technique of the cider with apple concentrated juice |
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| Abstract: |
| In this paper,the fermentaion process of cider was studied by using clarificated apple concentrated juice(AJC).The result showed:①The optimal processing parameters of fermentation in low temperature for producing cider was obtained;②The optimal fermentetion conditions by using of AJC were as flollwings:temperature 16 ℃,amout of inoculation 3 g/kg,dilution of AJC 200 g/kg.Then proper fermentation process and parameter were optimized. |
| Key words: apple concentrated juice cider fermentation under low temperature processing parameters |
