食品工业科技2013，Vol.34Issue(7)：178-181,4.
利用浓缩苹果汁生产苹果干酒工艺研究
Research of the processing technique of the cider with apple concentrated juice
摘要
Abstract
Concentrated apple purified liquor was used as raw material to produce purified liqueur and the fermentation condition was optimized through the single factor test and the orthogonal test.The content change trend of sugar, acid and alcohol was also studied in this paper. The best fermentation condition was that the temperature 20℃,pH3.6,the sugar content 23% and the yeast was the active dry yeast.The product under this condition showed properties of transparent persistence, apple aroma, taste flavor of solidness and color consistency.No layer and browning existed in the product.And the average score of sensory evaluation was 92.5.关键词
苹果汁/发酵/生产工艺Key words
cider/fermentation/orthogonal test分类
轻工纺织引用本文复制引用
祝霞,韩舜愈,杨学山,王婧,盛文军,张波..利用浓缩苹果汁生产苹果干酒工艺研究[J].食品工业科技,2013,34(7):178-181,4.基金项目
科技部科技人员服务企业行动项目(2009GJG10050). （2009GJG10050）
