格瓦斯低醇酵母菌株生产工艺的优化

摘要

以秋林面包团为原料,结合传统液态发酵工艺,通过单因素实验测定与数据评价比较不同条件下酵母菌株发酵产酒精量,并通过设计正交试验,获得发酵格瓦斯饮料的最佳条件,初始面包汁浓度为5 Bx,发酵温度为26℃,发酵时间为48 h.%Taking tyurin bread dough as raw materials , combined with the traditional liquid fermentation , the produced alcohol under different conditions of yeast strain fermentation was compared through single factor experiments and the data evaluation .And through the orthog-onal experiment design , the optimum conditions of fermentation kvass drinks were obtained:initial concentration of bread juice for 5 Bx, fermentation temperature of 26℃, fermentation time for 48 h.