摘要
确定了制作低醇菠萝汁饮料所用菠萝发酵液的适用菌种和发酵条件。同时,采用顶空分析法检测了发酵前后菠萝发酵液中主要挥发性香气成分。结果显示,选择合适的酿酒酵母菌种在适当的发酵条件下发酵132h ,调配出的低醇菠萝汁饮料感官指标上佳。
It is studied that the choices of suitable yeasts for pineapple juices and the determination of optimal fermentation conditions in preparing low alcohol beverage of pineapple. Also, the main volatile aroma compounds of pineapple juices before and after fermentation are analyzed by. The result shows that the fermented pineapple juices which are suitable for preparing low alcohol beverage with special flavor can be got by fermented 132 hours with suitable yeasts and fermentation conditions.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期119-122,共4页
Food and Fermentation Industries
