摘要
本文以国光苹果为原料,采用带渣发酵,通过控制糖的添加量来保证苹果酒的酒精含量为5%(v/v)。利用正交试验确定低醇苹果酒的最佳工艺条件为:酵母接种量为0.3%,初始pH值为3.5,发酵温度为18℃。通过单因素试验对半甜型苹果酒中酸度和糖度进行确定,最终得到营养丰富、具有多种保健功能的低醇苹果酒。
This study is about the process of cider, which bases on the Rails as raw materials, to ferment with slag and to ensure the alcohol content of cider for 5% （v/v） by controlling the amount of sugar.By orthogonal experimental ascertain the best conditions for the process of low-alcohol cider： yeast vaccination of 0.3%, the initial pH value of 3.5, the fermentation temperature is 18℃.To decide the acidity and sugar degree of semi-sweet cider by the single factor experiment, finally get nutritional low-alcohol cider with multiple health function.
出处
《山东食品发酵》
2010年第1期18-20,共3页
Shandong Food Ferment
关键词
苹果酒
低醇度
生产工艺
cider
low degreeofliquor
production process
