王鸿志，顾霞萍

（味易威德香精香料（上海）有限公司，上海  201108）

摘要：以浓缩苹果汁为原料，添加多种乳酸菌发酵，制得发酵液，考察固形物含量、菌种、温度对发酵液的影响，最终确定了最佳发酵条件：浓缩苹果汁固形物含量25° BX，发酵温度42℃，发酵时间72h。再对发酵液进行二次调配，得到营养丰富，风味俱佳的含气发酵苹果汁饮料。

关键词：浓缩苹果汁；乳酸菌；发酵；调配

Production Processing of the Apple Cider Beverage

WANG Hong-zhi，GU Xia-ping

（Virginia Dare china，Shanghai 201108，China）

Abstract: Concentrated apple juice is used as raw material to produce fermentation liquor by adding multiple lactic acidbacteria. By studying the effect of solid content，Lactic acid bacteria strains，and temperature on fermentation liquor，theoptimal fermentation conditions are determined: fermentation bed charge solids in 25 °Bx，fermentation temperature of42℃ ，and fermentation time of 72 hours. Nutrient-rich and tasty fermented apple juice beverage is then produced bysecondary blending of fermentation liquor.

Key words: concentrated apple juice；Lactic acid bacteria；fermentation；blending

(2017年第20卷第1期）