玛咖格瓦斯饮料的研制  

Development of Maca Kbac

作　　者：公伟广[1,2] 王晓丹[1,2,3] 杨雪[1,2] 邱树毅[1,2] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州大学生命科学学院,贵州贵阳550025

出　　处：《中国酿造》2014年第12期155-158,共4页China Brewing

基　　金：科技部科技支撑计划项目课题(2011BAC06B12);企业横向课题(700470002205)

摘　　要：以玛咖和麦芽为原料研究发酵格瓦斯饮料的生产工艺,探讨了发酵参数变化对饮料口感、色泽等的影响。通过正交试验和感官评定,确定了最佳生产工艺。结果表明,乳酸菌和酵母的接种量为4%,乳酸菌和酵母菌的比例为1∶2,发酵温度为28℃,发酵时间为48 h。Using Maca and malt as raw material,the process of fermented beverage Maca Kbac was studied,and the effect of fermentation parameters on taste,color of the beverage was investigated.The optimum conditions were determined by orthogonal experiment and sensory evaluation.Result showed that the optimal condition was lactic acid bacteria and Saccharomyces cerevisiae inoculum 4.0％,with proportion 1∶2,temperature 28 ℃ and time 48 h.

关 键 词：玛咖 格瓦斯 发酵 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]