中国农业科学 ›› 2007, Vol. 40 ›› Issue (2): 358-364 .

• 园艺 • 上一篇    下一篇

活性干酵母与果酒酵母共酵杏汁饮料工艺研究

韩舜愈,祝 霞   

  1. 甘肃农业大学食品科学与工程学院
  • 收稿日期:2006-04-11 修回日期:1900-01-01 出版日期:2007-02-10 发布日期:2007-02-10

Processing Technique on Apricot Beverage Fermented with Two Mixed Yeasts

  1. 甘肃农业大学食品科学与工程学院
  • Received:2006-04-11 Revised:1900-01-01 Online:2007-02-10 Published:2007-02-10

摘要: 【目的】为杏汁发酵饮料的生产提供技术保障,增加杏果实的加工利用途径。【方法】以兰州大接杏杏汁为试验材料,采用生物发酵方法,通过活性干酵母与果酒酵母双菌共酵试验,确定杏汁发酵的最优工艺条件。【结果】杏汁的降糖速度和发酵速度随温度升高而升高;同一温度下,pH 3.5~4.0之间对杏汁的发酵速度、可滴定酸含量、酒精的生成均没有显著影响:活性干酵母单蓖发酵比活性干酵母与果酒酵母双菌共酵的降糖速度快、发酵速度也高;不同发酵条件试验中,杏汁可滴定酸含量的变化均为先升高后降低,最终发酵杏汁中的可滴定酸含量比杏汁中的略有升高。【结论】杏汁饮料发酵的最佳工艺条件为温度25℃、pH 3.5、接种量3%,活性干酵母与果酒酵母的接种比例为1﹕3,发酵时间20 h。

关键词: 杏(Prunus armeniaca), 发酵饮料, 工艺, 活性干酵母, 果酒酵母

Abstract: Apricots (Prunus armeniaca)originated in China. The fruit has a good flavor and a higher nutritional valuation. To exploit new pathway of processing, Apricot juice (cv.Lanzhoudajie) was used as raw material to process the beverage fermented with two mixed yeasts. Results showed that the rate of sugar reduction and fermentation increased as long with the increase of temperature. At higher temperature, the content of residual sugar was higher and the alcohol content was lower when the fermentation was finished. At the same temperature, no significant difference was found in fermentation rate, the content of titratable acid and alcohol when pH at 3.5 to 4.0. Single dried active yeast power (Fali yeast) had a rapider sugar reduction and a higher fermentation rate than that of mixed dried active yeast power (Fali yeast) and fruit wine yeast (Saccharomyces fruit). The fermentation rate and the alcohol content decreased as long with the increase of fruit wine yeast adding. The titratable acid content increased during early stage, and decreased during late stage at the different condition of temperature. The fermented one had a little more titratable acid content than that in the juice. The optimum condition of fermentation was as 25℃ for 20h, pH 3.5, 3% of inoculums amount and 1:3 ratio of dried active yeast power and fruit wine yeast. The sensory evaluation indicated the fermented beverage with two mixed yeasts was rich in fruit and ester aroma, slight in alcohol and good in taste.

Key words: Apricot (Prunus armeniaca cv.Lanzhoudajie), Fermented beverage, Processing Technique