青金桔格瓦斯的加工工艺研究

Processing Technology of Green Kumquat Kvass Beverage

采用青金桔汁和面包为主要原料,乳酸菌和啤酒酵母菌为发酵菌株,分别对青金桔汁的添加量和处理方法,以及调配时机进行了探讨,发酵制备青金桔格瓦斯饮料。试验结果显示,青金桔汁的添加量为5.0%(V/V),果汁处理方法为压榨取得原汁,处理时机为发酵前调配时感官评分测定最佳,在此条件下发酵得到的青金桔格瓦斯不仅具有传统格瓦斯的营养成分,还添加了青金桔丰富的营养价值,且风味独具特色。

The green kumquat kvass beverage was processed using bread fermentation broth as the main raw materials with green kumquat juice through Lactobacillus bulgaricus and S.cerevisiae.This paper made a preliminary research on these aspects:the addition amount of green kumquat juice,the processing method of green kumquat juice and the mixing timing.The result showed that:taste was the best when green kumquat juice amount was 5.0%(V/V),the processing method of green kumquat juice was being squeezed and mixing saccharified liquid with squeezed juice before fermentation.Under this condition,the green kumquat kvass beverage with refreshing fragrance and unique flavor was one innovative kvass beverage with the traditional kvass beverage nutrients and the abundant nutritional value of green kumquat.