玫瑰果格瓦斯发酵工艺优化  

Optimization of fermentation process of rosehip Kvass

作　　者：崔雅溦 刘军[1] 董桂芝 雷胜明 孟宪水 刘云国 CUI Yawei;LIU Jun;DONG Guizhi;LEI Shengming;MENG Xianshui;LIU Yunguo(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China;College of Life Sciences,Linyi University,Linyi 276000,China;Pingyin Rose Research Institute,Pingyin 250407,China;Jinan Zijin Rose Co.,Ltd.,Pingyin 250400,China)

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]临沂大学生命科学学院,山东临沂276000 [3]平阴玫瑰研究所,山东平阴250407 [4]济南紫金玫瑰股份有限公司,山东平阴250400

出　　处：《中国酿造》2022年第12期204-210,共7页China Brewing

基　　金：山东省重点研发计划项目(2019YYSP026)。

摘　　要：为提高玫瑰果资源的利用率,以玫瑰果和两种麦芽为原料制作一款新型玫瑰果格瓦斯。引入库德里阿兹威毕赤酵母(Pichia kudriavzevii)协助酿酒酵母(Saccharomyces cerevisiae)和植物乳杆菌(Lactobacillus plantarum)进行发酵以改进传统发酵工艺。采用单因素试验和响应面试验设计对玫瑰果格瓦斯的发酵工艺进行优化。结果表明,最优发酵工艺为初始可溶性固形物含量8°Bx,发酵温度26℃,发酵时间20 h,三种菌株总接种量2%,接种比为1∶1∶1。此优化条件下,玫瑰果格瓦斯酒精度为1.09%vol,总酸含量为4.02 g/L。In order to improve the utilization of rosehip resources, a new rosehip Kvass was made from rosehip and two kinds of malt. Pichia kudriavzevii was added to assist Saccharomyces cerevisiae and Lactobacillus plantarum in the fermentation to improve traditional fermentation process.The fermentation process of rosehip Kvass was optimized by single-factor and response surface methodology. The results showed that the optimal fermentation technology was as follows: initial soluble solids content 8 °Bx, fermentation temperature 26 ℃, fermentation time 20 h, three strains total inoculum 2%, with inoculation ratio 1∶1∶1. Under the optimal conditions, the alcohol content and the total acid contents of rosehip Kvass were 1.09%vol and 4.02 g/L, respectively.

关 键 词：格瓦斯 玫瑰果 发酵工艺优化 响应面法 

分 类 号：TS262.8[轻工技术与工程—发酵工程]