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 1 6℃ ,酵母用量 3g/ kg,浓缩果汁稀释浓度 2 0 0 g/ kg。
In this paper,the fermentation process of cider was studied by using clarificated apple concentrated juice (AJC).The result showed:① The optimal processing parameters of fermentation in low temperature for producing cider was obtained;② The optimal fermentetion conditions by using of AJC were as followings:temperature 16 ℃,amount of inoculation 3 g/kg,dilution of AJC 200 g/kg.Then proper fermentation process and parameter were optimized.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2003年第3期95-98,共4页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家科技部西部专项 ( 2 0 0 1BA90 1A19)
