仙人掌功能饮料发酵工艺及解酒性能的研究

Fermentation Technology of Cactus Drink

研究了采用酵母菌和醋酸菌发酵生产仙人掌功能饮料的工艺条件。实验结果表明在仙人掌汁中补加3%蔗糖,接种0.05%的活性干酵母30℃下发酵4d,其酒精含量为1.22%(w)。然后再补加0.05%的酵母浸膏,接种12%的醋酸菌液,34℃振荡培养72h,其总酸含量为1.35%。将经过澄清处理的酵母菌发酵汁、醋酸菌发酵汁和纯净水按1∶1∶1混合,再经适当调配,制得富含黄酮的仙人掌功能饮料,并对其解酒功能进行了动物实验。

The fermented cactus fruit functional drink, usually as health drink, was made by Saccharomyce ,cerevisiae and Acetobacter sp, As1,41, was studied in this paper, First, the cactus liquor with adding 3% sugar was fermented at 30℃ for 4d by inoculating 0.05% alcohol active dried yeast. Then, the yeast fermented juice made by the first step was added 0.05% yeast extract and fermented by 12% Acetobaacter sp. As 1.41 for 72h at 34 ℃. Finally, the above two fermented juice were clarified respectively, and mixed with distilled water at ratio of 1：1：1, and added the flavor ingredients into the mixture to adjust the drink taste. The drink was proved had the function of antialcoholism through animal experiments.