香蕉格瓦斯饮料工艺研究  

Fermentation Conditions of Banana Kvass Beverage

作　　者：孔凡利[1] 邝瑞彬[2] 盛鸥[2] 邓贵明[2] 刘后伟[1] 

机构地区：[1]广东农工商职业技术学院,广东广州510571 [2]广东省农业科学院果树研究所,广东广州510640

出　　处：《农产品加工》2017年第11期28-30,共3页Farm Products Processing

基　　金：广东省科技厅公益与能力建设项目"香蕉种质资源营养功能评价及优质资源综合利用研究"(2015A030302046);农村科技领域项目"加工型优异香蕉资源的种苗快繁及栽培技术研究"(2016A020208007)

摘　　要：以香蕉和面包干为原料,保加利亚乳杆菌和艾尔酿酒酵母为发酵菌株混合发酵酿制香蕉格瓦斯饮料,对发酵温度、发酵时间、面包干与水的配比等因素进行单因素试验,并采用正交试验优化加工工艺。结果表明,最佳发酵温度22℃,发酵时间24 h,面包干与水的配比1:7,接种量1.5 g/L,在此条件下酿制的香蕉格瓦斯饮料,呈淡黄色,外观澄清透明,具有明显的面包和香蕉风味,酸甜适中,测定可溶性固形物含量为3.7%~4.5%。Fresh banana and dried bread as raw material with Lactobacillus bulgaricus and Eyre yeast was used to produce kvass beverage. Effect of fermentation temperature,time,dried bread the ratio of water on quality of kvass beverage were studied. Results showed that the optional technical parameters were as follows,fermentation temperature 22 ℃,fermentation time 24 h,dried bread the ratio of water 1:7,inoculum concentration 1.5 g/L. The banana kvass beverage was pale yellow with clear and transparent,strong complex aroma with bread and banana,suitable sour and sweet taste,and soluble solids content was 3.7%~4.5%.

关 键 词：香蕉 酵母菌 发酵 格瓦斯 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]