红薯格瓦斯复合发酵饮料的研制  

Manufacture of fermented sweet potato KbaC beverage

作　　者：李文鹏 李雪晖[1] 田龙[1] 鲁云风[1,2] LI Wenpeng1,LI Xuehui1,TIAN Long1,LU Yunfeng1,2(1. School of Life Science and Technology, Nanyang Normal University, Nanyang 473061, China; 2. Nanyang Food and Fermentation Engineering Technology Research Center, Nanyang 473061 , Chin)

机构地区：[1]南阳师范学院生命科学与技术学院,河南南阳473061 [2]南阳市食品与发酵工程技术研究中心,河南南阳473061

出　　处：《南阳师范学院学报》2018年第3期26-30,共5页Journal of Nanyang Normal University

基　　金：2016年南阳师范学院实验室开放项目(功能性食品加工与检测开放实验实训)

摘　　要：以面包和红薯为主料,采用正交设计及感官评价确定红薯格瓦斯复合发酵饮料的制作工艺和配方.通过产品风味感官评价以及产品的p H、OD值来确定工艺流程、产品配方和最佳工艺参数.结果表明:面包汁与红薯浸取液体积比为影响红薯格瓦斯发酵的主要因素;最佳工艺条件为:面包汁与红薯浸取液体积比为2∶1,酵母菌与乳酸菌质量比为2∶1,菌种接种量为3%,发酵温度为30℃,发酵时间为24 h.The key technology and formula of fermented sweet potato Kba C beverage were researched by orthogonal design and sensory evaluation. The technological process,product formula and the optimum process parameters were determined by the p H、OD and flavor of the product. The results showed that the optimum process conditions are： volume ratio of leach liquor of bread and sweet potato is 2∶ 1,mass ratio of yeast and lactobacillus is2∶ 1,inoculum＇s concentration of bacterium is 3%,fermentation temperature and time is 30 ℃ and 24 h.

关 键 词：格瓦斯 红薯 面包 发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]