罗汉果格瓦斯复合发酵饮料的研制.pdfVIP

生 产 工 艺 饮 料 工 业 罗汉果格瓦斯复合发酵饮料的研制 薛 原，高瑞飞，王昌禄 300457 （天津科技大学食品工程与生物技术学院，天津 ） 摘 要：以罗汉果浸提液和面包提取液作为生产格瓦斯的发酵原料，罗汉果提取物作为一种低热量的天然甜味剂在 格瓦斯中发挥作用，替代了传统的蔗糖、麦芽糖，这种饮料不含蔗糖，口感清爽，适合糖尿病人和肥胖病人饮用。通过 4 ∶1 2 ∶1 3% 单因素和正交试验确定最佳发酵条件为：面包提取液与罗汉果浸提液 ，酵母菌和乳酸菌 ，接种量 ，发酵 32℃ 24h 温度 ，发酵时间 。作为格瓦斯饮料的一种创新，其营养成分、口感、功能性都有很大提高。 关键词：格瓦斯；罗汉果；功能性；低糖 Manufacture of Compound Fermented Kvass Beverage with Momordica Grosvenori XUE Yuan GAO Rui-fei WANG Chang-lu ， ， College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin 300457 China （ ， ， ， ） Abstract ：A kind of Kvass was prepared with Momordica grosvenori leaching liquor and bread extract as the fermentation raw materials for the production of kvass. Momordica grosvenori extract is a natural low caloric sweet agent in Kvass to replace the traditional sucrose and maltose. The drink contains no sugar and tastes fresh. Thus it is suitable for diabetic patients and obese patients. The optimum fermentation conditions were determined by single factor and orthogonal test: the ratio of bread extract to Momordica grosvenori juice is 4 to1; the ratio of yeasts to lactics cereuisiae is 2 to 1with the amount of 3.0% ; ferment under 32 ℃ for 24h. As an innovative Kvass beverage ，its nutrition composition taste and function are greatly impr