固定化活性干酵母发酵生产苹果工艺及澄清技术研究.pdfVIP

※工艺技术 食品科学 2008, Vol. 29, No. 07 127 1 1 1 2 李湘利 ，刘 静 ，胡彦营 ，王雪静 (1.济宁学院生物系，山东 曲阜 273155 ；2.河北农业大学食品科技学院，河北保定 071001) ：以苹果为原料，研究了海藻酸钙固定活性干酵母制备干型苹果酒的发酵及下胶澄清工艺技术。结果表明： 苹果破碎时用0.1% 柠檬酸和0.1% 异VC 进行护色，并添加0.02% 果胶酶和0.05% 纤维素酶处理20min ，接种0.5% 固定化活性干酵母在20～25 ℃下发酵至高泡期，经糖分调整至潜在酒精度10，再进行二次发酵，苹果原酒中添加 0.2g/L 明胶、0.2g/L 皂土和0.1g/L 壳聚糖澄清30min ，可得金黄透亮、香气优雅、口感纯净的干型苹果酒。 ：海藻酸钙；固定化；活性干酵母；苹果酒；澄清剂 Study on Fermentation Production Process of Dry Cider with Immobilized Dried Active Yeast Power and Its Clarification Technology 1 1 1 2 LI Xiang-li ，LIU Jing ，HU Yan-ying ，WANG Xue-jing (1. Department of Biology, Jining College, Qufu 273155, China； 2.College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China) Abstract ：Apple juice was fermented by calcium alginate-immobilized dried active yeast power to produce dry cider and clarification technology of the cider was studied. Results showed that the optimal fermentation conditions are as follows: inoculation amount of the calcium alginate-immobilized dried active yeast power 0.5%, fermentation temperature 20～25 ℃, and potential alcohol content reaching 10% (V/V) by adding sugars at the stationary phase. Then raw cider is obtained after the second fermentation. After being clarified by 0.2 g/L gelatin, 0.2 g/L bentonite and 0.1 g/L chitosan, the cider product is obtained with the characteristics of light yellow color, transparence, pleasant odor and pure flavor. Key words ：calcium alginate ；immobilization ；dried active yeast power ；cider ；clarifier 中图分类号：TS262.7 文