以富士苹果为原料，以酵母菌和乳酸菌为发酵菌种，经过预处理、榨汁、发酵等工序，研制风味独特的含醇饮料，并通过感官质量评价和正交试验确定其最佳工艺配方。结果表明：发酵温度为30℃，发酵时间为4 d的发酵条件下，最佳配方为每100 mL苹果汁中添加活化的酵母菌7 mL、活化的乳酸菌7 mL、蔗糖11 g。另外，研究了适宜的菌种添加工艺参数，结果表明先添加乳酸菌，发酵2d之后再添加酵母菌时所得到的发酵苹果汁感官品质好。%Fuji apple was used as the raw material to produce the special taste alcoholic beverage with yeasts and lactic acid bacteria. The optimal processing technique was established by sensory evaluation and orthogonal test. The result showed that the optimal fermentation condition was inoculation amount 7mL activatory yeast and 7mL activatory lactic acid bacteria per 100 mL apple juice added with 11 g sugar at 30℃for 4 days. Then parameters for adding strains into the apple juice also were studied. Apple alcoholic beverage of good sensory quality could be produced when yeast was added into apple juice after 2 days of lactic acid bacteria fermentation.
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