作　　者： ; ; ;

机构地区： 扬州大学旅游烹饪学院

出　　处： 《食品与发酵工业》 2006年第7期130-134,共5页

摘　　要： 探讨了花卉格瓦斯饮料的原料选择、花卉浸提的料水比、温度和pH值,研究了发酵时参数的变化对饮料口感、色泽、CO2压力等的影响,并对发酵前后的香味物质进行了GC/MS分析。实验结果显示,采用玫瑰作为花卉原料,以料水比为1∶90的玫瑰浸提液,调pH值至5.1,加糖4%,接入5%接种量的香槟酵母,在25℃下发酵6d,制得的花卉格瓦斯饮料营养丰富,酸甜爽口,滋味独特。 This paper discussed selection of raw materials, material/water ratio, temperature and pH of dry flower immersing extraction for flower KbaC beverage. The effects of some fermentation parameters on taste, color and CO2 pressure of beverage were also investigated. Meanwhile aroma components of rose immersed liquor before and after fermentation were analyzed by GC/MS. The results showed that the optimum conditions were： rose as raw material, using 1 ： 90 material/water ratio to immersing extract rose, adjusting pH to 5.1, adding sugar 4%, inoculating champagne yeast 5 %, fermented at 25℃ for six days to obtain the flower KbaC beverage. The beverage was nutritional, tasty and special as to a new type healthy fermented beverage.

关 键 词： 花卉 格瓦斯 发酵饮料

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学] [农业科学]