【摘要】 研究以梨汁和酒精为主要原料,经醋酸发酵后的原液中加入果葡糖浆、蜂蜜等调制发酵型梨汁饮料。利用单因素分析,探讨了梨汁糖度、酒精含量对发酵梨汁原液的影响。结果表明,糖度为6°Brix、酒精添加量1.5g/100mL时发酵梨汁原液效果最好;采用正交试验,以总酸为有效成分指标,研究了有氧发酵的最佳工艺条件。结果表明,菌种接种量10%、发酵温度32℃、发酵时间72h为最佳有氧发酵工艺;确定发酵型梨汁饮料的最佳配方为:发酵梨汁原液80%、果葡糖浆7.5%、蜂蜜1%。更多还原

【Abstract】 Pear juice and alcohol are used as raw material to produce pear juice beverage by adding fructose syrup and honey into acetic fermentation solution. By single factor analysis, effect of sugar level and alcohol content on fermentation of pear juice concentrate was discussed. The results showed that when sugar is in 6°Brix and alcohol fermentation of 1.5g/100 mL,fermentation of pear juice solution is optimal. Using orthogonal experiment and index of total acid as active ingredients,optimum process conditions of aerobic fermentation was studied. The results showed that the species quantity of 10%,32℃ fermentation temperature,fermentation time 72 h is the best aerobic fermentation process; By means of orthogonal experiment, best formula for the fermentation type of pear juice drink was determined: fermenting pear juice concentrate 80%,fructose syrup 7.5%,and honey 1%.更多还原