Study On Process Technology Of Fermfnted Apple Juice

This paper studied on the process of fermented apple juice, it is natural juice drink characterized by its comfortable taste, high nutrition, aromatic flavor, natural light yellow color and low alcoholic concentration. Many technological condition of producing were research. The better condition of fennented factor was determined- total volume of AS 2.297 inoculum was 7%, the fermentation was carried out at 15 0C, air/total volume=0.2 or total volume of AS2.300 inoculum was 9%, the fermentation was carried out at 220C 36hours then 10 0C, air/total volume=0.2. By experiment, the principle and method of ceasing fermentation was determined, when flavor and alcoholic concentration reach our demand, UF membranes was used to rid off microbia, and the fermentation was broken off MLF method wasn抰 feasible in improving flavor although the method could reduce the stimulation of acid. A study on the process of product stability was made. the shelf life exceeded 1 80days after the treatment of product stability. The paper provides some useful technological parameters to the production of fermented apple juice.