轻度发酵黑青稞麦芽汁饮料的工艺研究

Technology Research on the Lightly Fermentation Beverage of Longzi Black Highland Barley Malt

以西藏隆子黑青稞为原料,采用单因素和正交试验设计法,配合感官评价,对轻度发酵黑青稞麦芽汁饮料的发酵条件进行研究。结果表明:轻度发酵黑青稞麦芽汁饮料在30℃下发酵4 h,最佳配方为:料液比1︰4 g/mL,酵母菌接种量0.02%,乳酸菌接种量0.02%;稳定剂添加量为:单甘脂添加量0.05%,黄原胶量0.05%, CMC-Na 0.03%。经过调配,当木糖醇添加量为8%,异坏血酸添加量为0.01%,麦芽糊精添加量为0.5%时,口味最佳。

Using the Tibet Longzi black highland barley malt as raw material, with sensory evaluation, single factor and orthogonal experimental design method, the lightly fermented malt beverage was studied. The results of tests indicated that the fermentation temperature and time were 30 ℃ and 4 h; The best formula of lightly fermentation beverage of black highland barley malt was the solid-liquid ratio of 1︰4 g/mL, yeast inoculum of 0.02%, and lactic acid bacteria inoculation of 0.02%. The best formulation stabilizer combination was monoglyceride of 0.05%, xanthan gum of 0.05% and CMC-Na of 0.03%. After the deployment, when the added amount of xylitol was 8%, ascorbic acid was 0.01%, and maltodextrin was 0.5%, the beverage tastes best.