废啤酒酵母生产乳酸饮料的研究

对以废啤酒酵母为主要原料 ,经过自溶 ,添加少量葡萄糖 ,经乳酸菌作用制成一种新型营养保健饮料的菌种选择、发酵时间、发酵温度等进行了研究 ,并确定了最佳工艺参数。结果表明 :植物乳杆菌接种自溶 48小时的酵母液 ,30℃发酵 10小时 ,可制得一种鲜香酸的新型乳酸饮料

Studies on the production of lactate beverage with yeast

With yeast as major source and its autolysis took place,added a little glucose,a new type health care beverage was produced by the fermentation of lactic bacteria and the process include the choice of fermented strains,the culture time and the fermentation temperature were investigated. At the same time,the adequate technology process was also determined. The results showed that yeast autolyzed for 48 hours and then inoculated with Lactobacillus.Plantarum,fermented at 30℃ for 10 hours so that a new kind of lactate beverage with sour and aromatic taste was produced.