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HACCF质量控制体系在苹果酒生产过程中的应用 总被引:3,自引:0,他引:3
运用HACCP基本原理对苹果酒酿造过程中潜在的危险因素进行了分析,确定了苹果原料控制、清洗、榨汁、杀菌、酶解、过滤、主发酵、倒酒、后发酵、巴氏杀菌为苹果酒生产中的关键控制点,并确定了能保证关键控制点临界限度和监控措施,制定了HACCP控制表,最后用食品安全性检验方法对HACCP体系检验查证,确保苹果酒生产过程中的质量和安全性。 相似文献
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苹果是一种含有丰富营养成分的果品,本文介绍了以苹果为原料酿造高档半甜苹果酒的工艺流程,叙述了高档半甜苹果酒生产的操作要求,并提出了产品的质量标准以及生产的注意事项。 相似文献
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苹果酒的浑浊原因和澄清技术研究 总被引:2,自引:0,他引:2
本文综述了苹果酒产生浑浊的原因,总结了生产中常用的澄清方法。浑浊原因包括由果胶、蛋白质、单宁引起的浑浊以及生物性浑浊。苹果酒经过下胶澄清、沉降、过滤三道工序可达到较好的澄清效果,生产符合要求的苹果酒产品。 相似文献
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苹果是一种含有丰富养成分的果品。本文介绍了以苹果为原料酿造高档半甜苹果酒的工艺流程,叙述了高档半甜苹果酒生产的操作要求,并提出了产品的质量标准 以及生产的注意事项。 相似文献
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采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)法测定啤酒糟苹果汁、苹果酒、苹果醋的挥发性成分,探究啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化。结果表明,苹果醋不同发酵阶段样品共检测出50种挥发性化合物,其中酯类16种、醇类8种、醛类8种、酸类7种、酚类4种、其他类4种、酮类2种、醚类1种。啤酒糟苹果汁、苹果酒、苹果醋中分别共检测出12种、15种、24种挥发性物质。抗氧化活性试验结果表明,DPPH自由基的清除率顺序为啤酒糟苹果酒>啤酒糟苹果汁>啤酒糟苹果醋,Fe3+还原能力顺序为啤酒糟苹果汁>啤酒糟苹果酒>啤酒糟苹果醋。 相似文献
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D W Dingman 《Journal of food protection》1999,62(6):567-573
Cider samples obtained from 11 cider mills operating in Connecticut during the 1997 to 1998 production season were tested for the presence of Escherichia coli. Cider production began in mid August and continued through March, with peak production in September and October. Of 314 cider samples tested, 11 (4%) were found to contain E. coli. Of the 11 mills, 6 (55%) tested positive for E. coli in the cider at least once during the production year. E. coli was first observed in cider samples produced in mid to late October and was not detected in samples made after January. A trend was observed for cider to decrease in acidity and increase in Brix (soluble sugars) throughout the production season. No correlation between pH and soluble sugars of cider and the presence of E. coli was detected. Eight mills used both dropped apples and tree-picked apples, whereas three mills used tree-picked apples only. The use of dropped apples in cider production began 5 weeks before the first detection of E. coli in cider. E. coli was isolated from cider samples produced using dropped apples and from samples produced using only tree-picked apples. No direct correlation between the use of dropped apples or tree-picked apples and the presence of E. coli in the cider was observed. An association between the time of apple harvest and the appearance of E. coli in cider was noted. For mills providing adequate records, all contaminated cider was produced from apples harvested between mid October and mid November. 相似文献
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以冷破碎红富士苹果浆为原料发酵制备低度苹果酒,通过分析不同酵母发酵周期的糖度、酒精度、pH和总酸筛选酵母菌株;在此基础上采用单因素与响应面试验以优化发酵工艺,确定冷破碎苹果浆发酵酒的最佳条件,通过分析酒品指标,与苹果清汁发酵酒的品质进行对比。结果表明,冷破碎苹果浆发酵酒的最佳工艺参数为:SY酵母发酵的初始糖度18%、酵母接种量0.1 g/L、发酵温度20℃;苹果浆发酵酒的残糖(7.5±0.46 g/L)、酒精度(7.8±0.1%)分别与苹果清汁发酵酒的残糖(7.3±0.31 g/L)、酒精度(8.0%±0.1%)差异不显著;苹果浆发酵酒的总酚(74.99±1.23 mg/100 mL)和有机酸(5.33±0.01 g/L)等成分含量高于苹果汁发酵酒(总酚47.5±2.2 mg/100 mL,有机酸5.01±0.03 g/L)。该结果可供苹果酒实际生产借鉴,也为苹果加工产业多元化发展提供思路。 相似文献
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以鲁加6 号苹果发酵酒为原料,根据Box-Behnkend 的中心组合试验设计原理,在单因素的基础上采用响应面分析法,建立沸石负载壳聚糖澄清苹果酒的二次多项数学模型,并以苹果酒澄清度为响应值和等高线建立响应面,研究沸石负载壳聚糖添加量、处理时间、处理温度对苹果酒澄清效果的影响。结果表明:沸石负载壳聚糖澄清苹果酒的最佳工艺条件为沸石- 壳聚糖澄清剂添加剂量11.6g/L、处理时间47.6min、处理温度27℃;与常规法澄清苹果酒相比,经过处理的苹果酒澄清度提高了16.8%,可溶性蛋白含量、总酚含量均有显著降低,而总酸、可溶性固形物含量、儿茶素、绿原酸、咖啡酸含量变化不明显,表儿茶素含量降低。 相似文献
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苹果酒酵母优良固定化载体的筛选 总被引:1,自引:0,他引:1
以7#苹果酒酵母为试验材料,系统研究了3种固定化载体海藻酸钙、海藻酸钙-聚乙烯醇和海藻酸钙-壳聚糖固定苹果酒酵母后的物理性能和发酵性能,包括固定化载体的机械强度、通透性、显微结构和固定化酵母的酒精发酵能力、发酵苹果酒理化指标、酒精发酵稳定性,结果表明海藻酸钙-壳聚糖具有良好的机械强度(34.32 g/mm2)和通透性(0.1209),固定化后苹果酒酵母发酵力强,初始发酵的苹果酒酒质好,原酒酒精度达9.8%,残糖和酸度分别仅为2.75 g/L、2.77 g/L,且固定化酵母发酵性能稳定,在连续发酵13批次时,原酒酒精度仍维持在9.1%以上。 相似文献
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采用模糊综合评判结合响应面法优化苹果酒发酵工艺参数,并用顶空固相微萃取气质联用(HS-SPME/GC-MS)技术分析其香气成分。以红富士苹果为原料,结合单因素试验结果,选取了酵母接种量、初始糖度、初始pH值三个主要工艺参数,采用中心组合试验设计,以苹果酒品质的模糊评判结果为目标,构建主因素突出型综合评判模型,进行响应面法分析。得到苹果酒最佳发酵工艺条件为:初始糖度19 g/100 mL,初始pH值3.5,接种量10%,发酵温度22 ℃。此条件下的苹果酒颜色金黄,酒体澄清有光泽,口感丰满协调、风格良好。苹果酒中共检测到33种香气成分,结合气味活性值(OAV)法鉴定出10种关键香气组分,这些香气物质构成了苹果酒的独特的风味。 相似文献
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Ladero V Coton M Fernández M Buron N Martín MC Guichard H Coton E Alvarez MA 《Food microbiology》2011,28(3):554-561
Biogenic amines (BA) are low molecular weight nitrogenous bases commonly found in fermented foods and beverages and their consumption can induce undesirable reactions. In this work, the BA content in natural cider from Spain and France was determined. Samples from commercially available cider or obtained during the elaboration process were analyzed. A different profile and BA concentration was observed depending on cider origin. qPCR tools developed for the quantitative detection of BA producers from cheese and wine were tested in the cider samples. A good connection between the BA content and the presence of BA-producing microorganisms was observed. Based on these tools, BA-producing bacteria were isolated from the analyzed cider samples, including new potential histamine- and putrescine-producing Lactobacillus paracollinoides strains. 相似文献
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Keller SE Chirtel SJ Merker RI Taylor KT Tan HL Miller AJ 《Journal of food protection》2004,67(10):2240-2247
Apple variety, harvest, quality sorting, and storage practices were assessed to determine their impact on the microflora of unpasteurized cider. Seven apple varieties were harvested from the tree or the ground. The apples were used fresh or were stored at 0 to 4 degrees C for < or = 5 months and were pressed with or without quality selection. Cider yield, pH, Brix value, and titratable acidity were measured. Apples, postpressing apple pomace, and cider samples were analyzed for aerobic bacteria, yeasts, and molds. Aerobic bacterial plate counts (APCs) of ciders from fresh ground-picked apples (4.89 log CFU/ml) were higher than those of ciders made from fresh, tree-picked apples (3.45 log CFU/ml). Quality sorting further reduced the average APC to 2.88 log CFU/ml. Differences among all three treatment groups were significant (P < 0.0001). Apple and pomace microbial concentrations revealed harvest and postharvest treatment-dependent differences similar to those found in cider. There were significant differences in APC among apple varieties (P = 0.0001). Lower counts were associated with varieties exhibiting higher Brix values and higher titratable acidity. Differences in APC for stored and fresh apples used for cider production were not significant (P > 0.05). Yeast and mold counts revealed relationships similar to those for APCs. The relationship between initial microbial load found on incoming fruit and final cider microbial population was curvilinear, with the weakest correlations for the lowest apple microflora concentrations. The lack of linearity suggests that processing equipment contributed to cider contamination. Tree-picked quality fruit should be used for unpasteurized cider production, and careful manufacturing practices at cider plants can impact both safety and quality of the final product. 相似文献