荞麦-马尾松花粉格瓦斯饮料发酵条件的优化

以荞麦和马尾松花粉为原料，研制荞麦-马尾松花粉格瓦斯饮料。对5株酵母菌进行发酵试验，以酒精度和总黄酮含量为评价指标，筛选出优良酵母；在单因素试验的基础上，采用正交试验对料液比、发酵温度、发酵时间3个主要因素进行优化。结果表明，选择安琪甜酒干酵母为发酵菌种，最佳发酵工艺参数为料液比1∶6（g∶mL）、发酵温度28 ℃、发酵时间7 d。在此最优发酵条件下制得的荞麦-马尾松花粉格瓦斯饮料的酒精度为6.2%vol，总黄酮含量为92.92 μg/mL。

Optimization of fermentation conditions of KbaC beverage with buckwheat-masson pine pollen

Using buckwheat as raw material, the KbaC beverage was developed. The superior yeasts were screened from fine yeasts with alcohol content and total flavonoid content as evaluation index. On the basis of single factor experiments, three main factors including solid to liquid ratio, fermentation temperature and time were optimized by orthogonal experiments. Results showed that angel liqueur dry yeast was selected as the fermentation strain. The optimum fermentation technical parameters were as follows: solid to liquid ratio 1∶6(g∶ml), fermentation temperature 28 ℃, fermentation time 7 d. Under the optimum fermentation conditions, the alcohol content and total flavonoid content of buckwheat-masson pine pollen KbaC beverage obtained were 6.2%vol and 92.92 μg/ml, respectively.