猕猴桃格瓦斯生产工艺条件优化  

Optimization of Production Conditions of Kiwifruit Kvass

作　　者：郭紫祎 鲁云风[1] 张四普[2] 牛佳佳[2] 田龙[1] 杨永峰 GUO Ziyi;LU Yunfeng;ZHANG Sipu;NIU Jiajia;TIAN Long;YANG Yongfeng(College of Life Science and Technology,Nanyang Normal University,Nanyang,He'nan 473061,China;Horticulture Institute of He'nan Academy of Agricultural Sciences,Zhengzhou,He'nan,450002,China;He'nan Funiushan Biotechnology Co.,Ltd.,Neixiang,He'nan 474350,China)

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]河南农业科学院园艺所,河南郑州450002 [3]河南伏牛山生物科技股份有限公司,河南内乡474350

出　　处：《农产品加工》2021年第3期41-44,共4页Farm Products Processing

基　　金：2018年度河南省科技厅产学研合作项目(182107000039);河南省大宗水果产业技术体系(S2014-11-G04)。

摘　　要：为制取高品质的猕猴桃格瓦斯饮料,以猕猴桃和面包为主要原料,以感官评价为主要指标,发酵时间、发酵温度、猕猴桃汁添加量为主要影响因素,设计单因素试验和正交试验,对猕猴桃格瓦斯生产工艺条件进行优化。结果表明,影响猕猴桃格瓦斯品质的主要因素为猕猴桃汁添加量;最佳工艺条件为发酵时间20 h,发酵温度20℃,猕猴桃汁添加量30%。In order to obtain a higher quality kiwifruit kvass drink,the technological conditions of kiwifruit kvass production were optimized by using kiwifruit and bread as the main raw material.Single factor and orthogonal experiments were designed to optimize the production process of kiwifruit kvass by considering the fermentation time,the fermentation temperature and the amount of kiwifruit as the influencing factors,and the sensory evaluation was as the main index.The results showed that the main factors affecting the quality of kiwifruit kvass were the amount of kiwifruit.Optimum process conditions were as follow:the fermentation time 20 h,the fermentation temperature 20℃,the amount of kiwi-fruit juice 30%.

关 键 词：格瓦斯 猕猴桃 微生物 发酵 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]