酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
8期
71-73
,共3页
周剑丽%张振%杨国华%覃引%娄咏%刘海林
週劍麗%張振%楊國華%覃引%婁詠%劉海林
주검려%장진%양국화%담인%루영%류해림
苦荞%格瓦斯%发酵
苦蕎%格瓦斯%髮酵
고교%격와사%발효
Tartary buckwheat%kvass%fermentation
以贵州产苦荞为主要原料研究发酵格瓦斯饮料的生产工艺，最佳工艺参数为：发酵液最佳糖度为10°Bé，采用异步发酵法，乳酸菌最佳接种量为4%，37℃下发酵24 h，冷却至28℃，酵母菌最佳接种量为4%，28℃下发酵24 h。
以貴州產苦蕎為主要原料研究髮酵格瓦斯飲料的生產工藝，最佳工藝參數為：髮酵液最佳糖度為10°Bé，採用異步髮酵法，乳痠菌最佳接種量為4%，37℃下髮酵24 h，冷卻至28℃，酵母菌最佳接種量為4%，28℃下髮酵24 h。
이귀주산고교위주요원료연구발효격와사음료적생산공예，최가공예삼수위：발효액최가당도위10°Bé，채용이보발효법，유산균최가접충량위4%，37℃하발효24 h，냉각지28℃，효모균최가접충량위4%，28℃하발효24 h。
Tartary buckwheat planted in Guizhou was used as raw materials to produce kvass. The best technical parameters were summed up as follows:sugar content of fermenting liquid was 10 °Bé, asynchronous fermentation method was adopted, the inoculation quantity of lactoba-cillus was 4%, 24 h fermentation at 37℃, then cooled to 28℃, the inoculation quantity of yeast was 4%, and finally 24 h fermentation at 28℃.
