红枣格瓦斯饮料发酵条件的研究  

Study on Fennentation Conditions of Red Dates KbaC Beverage

作　　者：艾乃吐拉.马合木提 魏帅[2] 艾克拜尔.买买提 王伟[1] 傅力[3] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆农业大学林学与园艺学院,乌鲁木齐830052 [3]韩山师范学院生物系,广东潮州521041

出　　处：《新疆农业科学》2013年第10期1917-1923,共7页Xinjiang Agricultural Sciences

基　　金：国家"十二五"科技支撑计划项目(2011BAD27B02-04)

摘　　要：[目的]研制风味独特的红枣格瓦斯饮料.[方法]以红枣汁为主要原料,添加蜂蜜,利用酵母菌和乳酸菌混合发酵,研究可溶性固形物含量、发酵温度,接种量对酒精产量的影响,并通过正交试验确定最佳发酵工艺.[结果]红枣格瓦斯发酵的最佳条件为：红枣汁可溶性固形物含量13％,采用酵母菌和乳酸菌（3∶ 2（v/v））混合发酵接种量3％（v/v）,30℃发酵18 h.[结论]在最佳发酵条件下,红枣格瓦斯酒精含量为0.51％（v/v）,可溶性固形物含量8％～9％,总酸含量0.50％ ～0.60％,澄清,透明,棕红色,具有明显的红枣风味,口感醇厚.[ Objective] The purpose of this project is to develop a kind of red dates KbaC beverage with special flavor. [ Method] Red jujube juice was used as the main raw material with honey through the mixed strains fermentation of yeast and lactic acid bacteria（ 3：2 （v/v）, the effects of soluble solids content, inoculum concentration and temperature on alcohol content were studied and the optimal fermentation condition was de- termined by orthogonal experiment with the alcohol content. [ Result] The optimum conditions of fermentation were as follows： soluble solids content 13% and inoculum concentration, 3% （v/v） fermented for 18h at 30~C [ Conclusion ] Under such conditions the red dates KbaC beverage was clear and transparent, brownish red with obvious red dates flavor and mellow taste, the alcoholicity content was 0. 51%, soluble solids content was from 8% to 9% and the total acid was from 0. 50% to 0. 60%.

关 键 词：红枣 格瓦斯 发酵条件 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]