活性干酵母与果酒酵母共酵杏汁饮料工艺研究-矿业科学学报.DOC

活性干酵母与果酒酵母共酵杏汁饮料工艺研究 韩舜愈祝霞 （甘肃农业大学食品科学与工程学院兰州 730070）为杏汁发酵饮料的生产提供技术保障增加杏果实的加工利用途径以兰州大接杏杏汁为试验材料，采用生物发酵方法，通过双菌共酵试验，确定杏汁发酵的最优工艺条件杏汁的降糖速度和发酵速度随温度升高而升高同一温度下，发酵速度也高；不同发酵条件试验中，杏汁可滴定酸含量的变化均为先升高后降低，最终发酵杏汁中的可滴定酸含量比杏汁中的略有升高杏汁饮料发酵的最佳工艺条件为温度、接种量，活性干酵母与果酒酵母的接种比例为，发酵时间：杏(Prunus armeniaca)；发酵饮料；工艺Processing Technique on Apricot Beverage Fermented with Two Mixed Yeasts HAN Shun-yu, ZHU Xia (Collage of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070) Abstract：bjective】The study was conducted to provide the technology for producing the fermented beverage of apricot juice, which used a new pathway of apricot processing. 【Method】Apricot juice (cv.Lanzhoudajie) was used as the raw material to process the beverage fermented with two mixed yeasts。【Result】Results showed that the rate of sugar reduction and fermentation increased as long with the increase of temperature. At the same temperature, no significant difference was found in fermentation rate, the content of titratable acid and alcohol when pH at 3.5 to 4.0. Single dried active yeast power (Fali yeast) had a more rapid sugar reduction and a higher fermentation rate than that of mixed dried active yeast power (Fali yeast) and fruit wine yeast (Saccharomyces fruit). The titratable acid content increased during early stage and decreased during late stage at different temperature conditions . The fermented one had a little more titratable acid content than that in the juice.【Conclusion】The optimum condition of fermentation was as 25℃ for 20h, pH 3.5, 3% of inoculums amount and 1:3 ratio of dried active yeast power and fruit wine yeast. Key words： Apricot (Prunus armeniaca cv.Lanzhoudajie); Fermented beverage; Processing technique; Dried active yeast power; Fruit wine yeast 0 引言杏（Prunus armeniaca）属于蔷薇科杏属落叶乔木，又名甜梅，原产国杏不仅具有良好的风味，而且还具有较高的营养价值。杏果肉性微温、味甘酸，有润肺定喘，生津止渴的作用。此外，杏肉富含糖、苹果酸、柠檬酸等，其胡萝卜素的含量也相当高，但由于它具有一般果蔬的特点，即含有大量水分，采后仍不断进行呼吸消耗，极易感染微生物和遭受昆虫的侵害，不易贮藏，从而造成极大的损失因此，进行杏的加工无疑具有重大意义℃，，℃下发酵的刺梨汁风味较好。祝霞等[5]采用兰州大接杏为