摘要
研究了玫瑰、茉莉2种花卉格瓦斯饮料的生产工艺。探讨了花卉原料浸提液的料水比、温度、pH值和发酵技术参数等对饮料口感、色泽、CO2压力的影响。结果显示:以玫瑰花为原料,采用料水比1∶90、pH值4.5、糖4%、接入5%接种量的香槟酵母,在25℃下发酵6d,在此条件下,发酵型含气花卉饮料,酸甜爽口,风味独特。
This paper discussed selection of raw materials, material/water ratio, temperature and pH of dry flower immersing extraction for rose, jasminei KbaC beverage. As well as investigated the effect of some fermentation parameters on taste, color and CO2 pressure of beverage. Results show that choosing rose as flower raw material, using 1：90 material/water ratio to immersing extract rose, adjusting pH to 4.5, adding sugar at 4%, inoculating champagne yeast at 5%, then being fermented at 25℃ for six days, the flower KbaC beverage is odtained, which was so nutritional, tasty and special as to a new type healthy fermented beverage.
出处
《食品科技》
CAS
北大核心
2006年第8期197-200,共4页
Food Science and Technology
关键词
花卉
发酵
含气饮料
flowers
fermentation
CO2-contained beverage
