【摘要】 本研究以内蒙古鄂托克前旗的野生甘草为原料,用高活性酵母发酵剂对其进行发酵,制备出发酵型甘草饮料,通过正交试验设计确定最佳工艺参数。结果表明:最佳发酵条件为酵母添加量0.23%(v/v),甘草原液10%(v/v),发酵温度28℃,发酵时间19小时。发酵完成后加入0.1%(v/v)的柠檬酸和4%(v/v)的木糖醇调节,所得产品风味较佳。[11]更多还原

【Abstract】 Licorice,wild growing in the area of Ertuokeqian Qi of Ordos Inneer Mongolia was selected as a raw material and high active yeasts were employed to produce fermented licorice beverage. The optimum producing conditions were determined by orthogonal test design those are yeast solution 0. 23%( v / v),licorice 10%( v / v),fermentation temperature 28℃,duration time 19 hours. A favorable mouth feel beverage was obtained by adding xylitol 0. 1%( v / v) and citric acid 4%( v / v) for the ending step.更多还原