【摘要】 以大麦芽、大麦和大米为主料，优质红茶为辅料，依据微生物生理代谢与生态的基本原理，选择了三个菌种混合发酵，开发了一种新型发酵无醇饮料。采用的三个菌种是：酵母菌（Ｓａｃｃｈａｒｏｍｙｃｅｓｃｅｒｉｖｉｓｉａｅ），嗜酸乳酸菌（Ｌａｃｔｏｂａｃｉｌｌｕｓａｃｉｄｏｐｈｉｌｕｓ），弱氧化醋酸单胞菌（Ａｃｅｔｏｍｏｎａｓｓｕｂｏｘｙｄａｎｓ）。将上述菌种按一定比例（１：１：２）接种，接种总量为发酵基质的１０％，控制发酵温度２０－２５℃，发酵时间５天，即可制成风格独特、口味纯正的新型发酵无醇饮料（含醇量＜１％）。更多还原

【Abstract】 According to basic principle of microbic metabolism and ecological relation, the newtype nonalcoholic beverage is produced by use of malt, rice and black tea by Saccharomycescerevisiae, Lactobacillus acidophilus and Acetobacter suboxydans. The proportion of inoculum:Sacchromyces cerevisiae: Lactobacillus acidophilus:Acetobacter suboxydans is 1: 1: 2,and theinoculum size is 10%. The fermentation temperature is controled at 20-25℃, and thefermentation time is 5 days.更多还原