Optimization of Fermentation Process of Low Alcohol Degree Cider with Cold Crushing Red Fuji Apple Pulp

TIAN Dan; LIU Minhao; DENG Hong; WANG Xiaoyu; MENG Yonghong; GUO Yurong

doi:10.13386/j.issn1002-0306.2020050150

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 166-173,180. > DOI: 10.13386/j.issn1002-0306.2020050150

TIAN Dan, LIU Minhao, DENG Hong, WANG Xiaoyu, MENG Yonghong, GUO Yurong. Optimization of Fermentation Process of Low Alcohol Degree Cider with Cold Crushing Red Fuji Apple Pulp[J]. Science and Technology of Food Industry, 2021, 42(6): 166-173,180. DOI: 10.13386/j.issn1002-0306.2020050150

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Optimization of Fermentation Process of Low Alcohol Degree Cider with Cold Crushing Red Fuji Apple Pulp

TIAN Dan¹,
LIU Minhao¹,
DENG Hong^1,2,3, ,,
WANG Xiaoyu^1,2,3,
MENG Yonghong^1,2,3,
GUO Yurong^1,2,3

1. College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China;
2. National Research & Development Center of Apple Processing Technology, Xi'an 710119, China;
3. Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an 710119, China

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Received Date: May 14, 2020
Available Online: March 15, 2021

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Abstract

Abstract

Cold crashing apple pulp of red Fuji was used as raw materials to ferment and prepare the low degree cider. The fermentation strain was selected through the analysis of sugar content, alcohol content, pH and total acid in different yeast fermentation cycles. The single factor and response surface analysis were used to optimize the fermentation process to determine the best conditions for cold crashing apple pulp fermented cider, and the quality was compared with that of apple juice fermented cider by analyzing the cider indexes. The results showed that the optimal fermented parameters were initial sugar content 18%, SY yeast inoculation 0.1 g/L, and temperature 20℃. The residual sugar(7.5±0.46 g/L) and alcohol content(7.8±0.1%) of fermented apple pulp cider were compared with the residual sugar(7.3±0.31 g/L) and alcohol content(8.0%±0.1%) of fermented apple juice cider, and the difference was not significant. The contents of total phenols(74.99±1.23 mg/100 mL) and organic acids(5.33±0.01 g/L) in apple pulp fermented cider were higher than those in apple juice fermented cider(total phenols 47.5±2.2 mg/100 mL, organic acids 5.01±0.03 g/L). This research results could be used as reference for the cider production, and provide ideas for the apple processing industry to drive the diversified development.
- red Fuji apple,
- cold crushing apple pulp,
- fermentation,
- apple cider,
- process

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References

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Optimization of Fermentation Process of Low Alcohol Degree Cider with Cold Crushing Red Fuji Apple Pulp