CAJ | 학술논문

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4∶1，酵母菌和乳酸菌2∶1，接种量3%，发酵温度32℃，发酵时间24h。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。
이라한과침제액화면포제취액작위생산격와사적발효원료，라한과제취물작위일충저열량적천연첨미제재격와사중발휘작용，체대료전통적자당、맥아당，저충음료불함자당，구감청상，괄합당뇨병인화비반병인음용。통과단인소화정교시험학정최가발효조건위：면포제취액여라한과침제액4∶1，효모균화유산균2∶1，접충량3%，발효온도32℃，발효시간24h。작위격와사음료적일충창신，기영양성분、구감、공능성도유흔대제고。
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 improved.