多菌种发酵无醇饮料工业化生产的研究

多菌种发酵无醇饮料是以大麦和大米为主料，优质红茶为辅料，采用酿酒酵母、嗜酸乳酸菌、弱氧化醋酸菌共生发酵而成。在研究中使用的设备为年产１０００ｔ无醇饮料的生产规模，即工业化生产条件。研究结果表明：在工业化生产中，麦茶汁的浓度为８～１３°Ｂｘ，菌种比例为：酵母菌：嗜酸乳酸菌：弱氧化醋酸菌＝０．５：１：２，接种总量为７～９％，发酵温度２０～２５℃，发酵时间１０～１３天。制成的泡沫成淡黄的天然色泽，洁白细腻，风格独特，口味纯正，含有多种人体必需氨基酸和维生素及乳酸、醋酸、葡萄糖酸等有机酸，是一种新型发酵无醇（含醇量＜１％）饮料。

The Study on Commercial Nonalcoholic Beverage Production by Mixed Culture Fermentation

The nonalconolic beverage is prepared from barley and rice,added black tea ,by fermentation of Sacchromyces Cerevisiae, Lactobacillus Acidophilus and Acetobacter Suboxydans. The bioreactors are 3000L. The results of study showed that the concentration of wort is 8～ 13°Bx,the proportion of inoculum is that Sacchromyces Cerevisiae: Lactobacillus Acidophilus: Acetobacter Suboxydans is 0. 5: 1:2, the whole of inoculation rate is 7～9% , the fermentation temperature is 20～25℃, the fermentation period is 1 0～13 days. The end-product has natural light yellow colour, pure white foam and special taste, and it is a new type nonalcoholic beverage (alcohol<1%) that contains many essential amino acids ,vitamins and organic acids.