一种波杂饮料的工艺研发

波杂是一种以谷物为原料经传统发酵而成的民族特色发酵饮品。以大米粉、小米粉、玉米粉为原料,以酵母菌、乳酸菌作为发酵剂进行发酵生产,考察不同发酵时间下波杂的pH值、总酸、总糖、灰分、蛋白质、固形物含量、酒精度和黏度变化,最终根据感官评价评选出最优发酵时间。试验结果表明,发酵时间为48 h时口感最好,特有的发酵酒风味更醇厚,在此条件下,波杂pH值为4.0,总酸含量为2.8 g/L,总糖含量为3.4 g/L,灰分含量为2.0 g/L,固形物含量为2.5%,酒精度为1%vol,黏度为39 cP。

A Process Development of A Boza Beverage

Boza is a kind of fermented beverage with ethnic characteristics,which is made by using grain as raw material through traditional fermentation.In this experiment,rice flour,millet flour and maize flour were used as raw materials,and yeast and lactic acid bacteria were used as fermentation agents for fermentation production.The pH value,total acid,total sugar,ash,protein,solid alcohol content and viscosity change of the boza under different fermentation times were investigated.Finally,the optimal fermentation time was selected based on the sensory evaluation.The experimental results showed that the fermentation taste was best at 48 h,and the characteristic of fermented wine had more flavor.Under this condition,the pH value was 4.0,the total acid content was 2.8 g/L,and the total sugar content was 3.4 g/L.The ash content was 2.0 g/L.The solid content was 2.5%,the alcohol content was 1%vol,and the viscosity was 39 cP.