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安梨酒发酵菌株筛选及工艺优化
5 12 Vol. 5 No. 12
2014 12 Journal of Food Safety and Quality Dec. , 2014
*
孙翠焕 , 陈丽媛, 徐 冲, 陈 杰, 冯 华
(, 122000)
摘 要: 目的 ,
方法 ,
, 结果
0.015%D-
, 1 d, 2.32%, 4%
, 23, 25 ℃结论
,
关键词: ; ; ;
Fermentation technology optimization and strain screening of
sour pear perry
*
SUN Cui-Huan , CHEN Li-Yuan, XU Chong, CHEN Jie, FENG Hua
(Liaoning Academy of Microbiology , Chaoyang 122000, China)
ABSTRACT: Objective Fermentation technology of sour pear perry was optimized and its strains were
screened to simplify the production and improve the quality. Methods The juice of sour pear was
preprocessed through different squeezing ways, enzyme addition and antioxidants addition; the influence of
different pretreatment methods and fermentation conditions on sour pear perry were studied according to the
indexes of fermentation period, residual sugar, alcohol conversion rate, light transmittance and perry quality.
Results Sour pear perry was produced thr
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