谷物格瓦斯饮料发酵工艺的优化

Optimization of fermentation process for grain Kvass beverage

为了促进具有传统风味的格瓦斯与现代化生产工艺相结合,发展格瓦斯的规模化生产,通过生长状况、有机酸含量等的比较,从5株乳酸菌中选择出了一株最适合格瓦斯生产的植物乳杆菌作为发酵菌株;同时在单因素实验的基础上,通过Plackett-Burman设计法从原麦汁浓度、发酵时间、发酵温度、接种量、接种比(乳酸菌:酵母菌)中筛选出对格瓦斯品质最重要的因素。结果表明,原麦汁浓度、发酵时间、发酵温度是影响格瓦斯品质最重要的3个因素;再利用BoxBenhnken设计进一步优化发酵条件,优化后的发酵工艺参数为:原麦汁浓度6.5°Bx,发酵时间23 h,发酵温度26.8℃,接种量3%,接种比例乳酸菌:酵母菌为2:1;采用优化后发酵条件制得的格瓦斯饮料的乙醇含量为0.85(%,v/v),总酸值为4.0(%,以乳酸计)。

In order to promote the combination of the process of traditional fl avour Kvass beverage with modern production technology for large scale production, this study compared the growth of the strain screen and did analysis of organic analysis, and chose Lactobacillus plaintarum as the most suitable fermentation strain for the production of Kvass beverage. Based on the one factor experiment, the most important factor which infl uenced the quality of the Kvass beverage was selected from factors, including original wort concentration, fermentation time, temperature, inoculum concentration, proportion of lactic acid bacteria and yeast with Plackett-Burman design. Then, the Box-Benhnken design was used to further optimize the fermentation conditions. The optimal conditions were as follows： original wort concentration of 6.5 °Bx, fermentation time 23 h, fermentation temperature at 26.8 ℃, stain ratio of Lactobacillus plaintarum and brewing yeast 2：1, inoculums concentration of 3%. The concentration of alcohol and total acid of beverage were 0.85（%, v/v） and 4.0（%, lactic acid basis）.