Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Research of the processing technique of the cider with apple concentrated juice[J]. Science and Technology of Food Industry, 2013, (07): 178-181. DOI: 10.13386/j.issn1002-0306.2013.07.074
Citation: Research of the processing technique of the cider with apple concentrated juice[J]. Science and Technology of Food Industry, 2013, (07): 178-181. DOI: 10.13386/j.issn1002-0306.2013.07.074
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Research of the processing technique of the cider with apple concentrated juice

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  • Concentrated apple purified liquor was used as raw material to produce purified liqueur and the fermentation condition was optimized through the single factor test and the orthogonal test.The content change trend of sugar, acid and alcohol was also studied in this paper.The best fermentation condition was that the temperature 20℃, pH3.6, the sugar content 23% and the yeast was the active dry yeast.The product under this condition showed properties of transparent persistence, apple aroma, taste flavor of solidness and color consistency.No layer and browning existed in the product.And the average score of sensory evaluation was 92.5.
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