Study On Process Technology Of Fermented Fruit Juice

To comply with the general development tendency of beverage, to create a new outset for the utilization of fruit in our country, the article tried to find out a process technology of the new product, fermented fruit juices and mainly studied fermentation conditions and controls of several aroma-producing yeasts and the application of the yeasts in the process technology of fermented fruit juice.By the study on fermentation conditions and controls of the aroma-producing yeasts, three new kinds of yeasts were adopted to ferment the reducing apple juice separately at 10℃ and 18℃. The results proved that low temperature can control the fermentation process of yeast effectively, and lower temperature was more advantageous for getting and reserving of genuine mellow flavor.Based on the regular pattern experiment, a study on the process of fermented fruit juice under planed technology, with fresh Guoguang apple juice, was made. The varieties and content of the aromatic substances in the fermented juice were analyzed by gas chromatograph. An organoleptic investigation experiment was managed, the results showed that the product produced at 1O℃was more popular. The probation offers valuable experiences and reliable scientific research data for the follow-up experiments.