摘要
以小白杏干为原料,酵母菌和乳酸菌混合发酵制作格瓦斯饮料,在单因素试验的基础上,通过正交试验确定小白杏干格瓦斯饮料的最佳发酵工艺。结果表明,小白杏干格瓦斯饮料发酵的最佳条件为:小白杏干汁可溶性固形物含量9%,接种量4%(V/V),其中酵母菌与乳酸菌比例为3∶1,发酵温度28℃,发酵时间18 h。在该条件下制得的小白杏干格瓦斯饮料酒精含量为0.49%(V/V),可溶性固形物含量8%~9%,总酸含量6.0~7.0 g/L,外观呈深黄色,澄清、透明,具有明显的杏干香气和风味,口感醇厚,酸甜适中。
Dried ‘Xiaobai' apricot was used as the main raw material with mixed strains of yeast and lactic acid bacteria for the Kvass product. Based on the single factor experiment, the optimal fermentation condition was determined by orthogonal experiment. Results showed the optimum conditions for fermentation were as follows: soluble solids content of dried ‘Xiaobai' apricot 9%,inoculum concentration at 4%(yeast vs lactic acid bacteria was3∶1(V/V)), fermentation for 18 h at 28 °C. Under such conditions, the alcoholicity content was 0.49%, and soluble solids content ranged from 8% to 9% and total acid from 6.0 to 7.0 g/L of dried ‘Xiaobai' apricot Kvass beverage with dark yellow, which was clear and transparent with obvious apricot aromas and flavors. Also the Kvass has a concentrated and moderate sour and sweet taste.
出处
《保鲜与加工》
CAS
北大核心
2016年第3期36-40,共5页
Storage and Process
基金
国家科技支撑计划课题(2015BAD29B00)
新疆维吾尔自治区级大学生创新计划项目(201510758121)
关键词
小白杏干
格瓦斯
饮料
发酵条件
酒精含量
dried ‘Xiaobai' apricot
Kvass
beverage
fermentation conditions
alcohol content
