CAJ | 학술논문

为提高菊芋低醇饮料的质量,研究了酵母发酵菊芋低醇饮料工艺条件。单因素试验结果表明,发酵菌种、发酵温度、发酵时间、蔗糖添加量、初始pH和接种量对菊芋低醇饮料品质的影响极显著;对发酵温度、初始pH和接种量三个因素进行正交试验,优化后的菊芋低醇饮料的发酵条件为：蔗糖添加量8%,初始pH为5.0,接种量1.0%,发酵温度为25℃,发酵时间36h。
위제고국우저순음료적질량,연구료효모발효국우저순음료공예조건。단인소시험결과표명,발효균충、발효온도、발효시간、자당첨가량、초시pH화접충량대국우저순음료품질적영향겁현저;대발효온도、초시pH화접충량삼개인소진행정교시험,우화후적국우저순음료적발효조건위：자당첨가량8%,초시pH위5.0,접충량1.0%,발효온도위25℃,발효시간36h。
The fermentation conditions of low-alcoholic Jerusalem artichoke beverage were studied to improve its quality.The single factor experiment results showed that fermentation strains,temperature,fermentation time,sugar addition amount,initial pH and inoculums size all had significant effect on the quality of low-alcoholic Jerusalem artichoke fermented beverage.Fermentation temperature,initial pH,inoculums size were optimized using orthogonal design.The optimal fermentation conditions were sugar content 8%,initial pH 5.0,inoculums size 1.0%,temperature 25℃,fermentation time 36 h.