蜂蜜发酵非酒精饮料的工艺研究

Preparation of a non-alcoholic beverage by honey fermentation

对蜂蜜进行乳酸菌和酵母菌发酵,通过实验研究得出最适发酵工艺参数:蜂蜜稀释液初始糖度为20°Be,乳酸菌发酵时间为16h,乳酸菌接种量为6%;酵母菌发酵时间为12h,酵母菌接种量为8%;对发酵液进行过滤、调配、离心、灭菌等处理后,研制出具有较好口感和色泽的蜂蜜发酵非酒精饮料。

Honey was fermented using lactic acid bacteria and yeasts to produce a non-alcoholic beverage. The result showed that the optimal condition for fermentation was as follows： the sugar degree of diluted honey was 20 baume, the time for lactobacillus fermentation was 16h, the quantity of lactobacillus inoculation was 6%; the time for yeast fermentation was 12h, and the quantity of yeast inoculation was 8%. Though filtration, preparation, centrifugation and sterilization etc., a non-alcoholic beverage with good taste and appearance was obtained.