乳酸菌和酵母菌混合发酵制备谷物发酵饮料的工艺研究

以大麦芽、小米、赤小豆、燕麦为谷物原料，酵母菌和乳酸菌为发酵菌种混合发酵制备谷物发酵饮料。以感官评分为评价指标，先通过单因素试验研究了乳酸菌接种量、发酵温度等5个因素对谷物发酵饮料品质的影响，筛选出了乳酸菌接种量、发酵温度、酵母接种量三个主要影响因素，再通过响应面法进行了工艺优化。在优化其工艺条件的基础上，对谷物发酵液进行了调配。结果表明，最佳制备工艺为发酵温度38 ℃，乳酸菌接种量3.3%，酵母菌接种量0.7%，原麦汁浓度8 °P。添加发酵液50%，三氯蔗糖0.025%，槐花蜜5%制得的谷物发酵饮料感官评分为97分，酒精度为0.12%vol，接受度较高，可推广应用。

Preparation technology of fermented grain beverage by lactic acid bacterium and yeast

The fermented grain beverage was prepared by using barley malt,oat,red bean and millet as raw materials and yeast and lactic acid bacterium as fermentation strains.Using the sensory score as evaluation index,the effects of 5 factors(such as lactic acid bacterium inoculum and fermentation temperature)on the quality of fermented grain beverage were studied through single factor experiments.Three main influencing factors including lactic acid bacterium inoculum,fermentation temperature and yeast inoculum were selected and optimized by response surface method.On the basis of the optimized fermentation technology conditions,the blending of grain fermentation broth was studied.The results showed that the optimal preparation technology was fermentation temperature 38℃,lactic acid bacterium inoculum 3.3%,yeast inoculum 0.7%,and original wort concentration 8°P.The sensory score and alcohol content of fermented grain beverage prepared by adding fermentation broth 50%,sucralose 0.025%and sophorae nectar 5%was 97 and 0.12%vol,respectively,which was highly acceptable and could be popularized and applied.