番木瓜格瓦斯饮料发酵工艺研究

Study on the Fermentation Technology of Papaya Kvass Beverage

以番木瓜和面包干为原料,保加利亚乳杆菌和艾尔酿酒酵母为发酵菌株混合发酵酿制木瓜格瓦斯饮料,单因素试验以初始糖度、料液比、温度和糖化时间为研究因素,采用正交试验法优化生产工艺。结果表明,最佳工艺为初始糖度12°Bx、料液比1∶8、发酵温度为24℃和糖化时间1.5 h,该条件下发酵的木瓜格瓦斯饮品呈浅黄色,澄清透亮,具有面包和木瓜的香气、风味,口感细腻,口味柔和醇正。

Papaya and dried bread as raw material with Lactobacillus bulgaricus and Eyre yeast was used to produce.Fermentation conditions of the initial sugar content,the ratio of material to liquid,the fermentation temperature and the mashing time were tested by single factor test,and the processing technology was optimized by orthogonal test.Results showed that the optimum conditions were as follows:the initial sugar content as 12°Bx,the ratio of raw material to liquid as 1∶8,the fermentation temperature as 24℃and the saccharifying time as 1.5 h.Under this condition,the kvass beverage looked light yellow,clear and bright,with the aroma and flavor of bread and papaya,the taste is delicate,and the taste is soft and mellow.