【摘要】 对蜂蜜进行乳酸菌和酵母菌发酵,通过实验研究得出最适发酵工艺参数:蜂蜜稀释液初始糖度为20°Be,乳酸菌发酵时间为16h,乳酸菌接种量为6%;酵母菌发酵时间为12h,酵母菌接种量为8%;对发酵液进行过滤、调配、离心、灭菌等处理后,研制出具有较好口感和色泽的蜂蜜发酵非酒精饮料。更多还原

【Abstract】 Honey was fermented using lactic acid bacteria and yeasts to produce a non-alcoholic beverage. The result showed that the optimal condition for fermentation was as follows: the sugar degree of diluted honey was 20 baume,the time for lactobacillus fermentation was 16h,the quantity of lactobacillus inoculation was 6%; the time for yeast fermentation was 12h,and the quantity of yeast inoculation was 8%. Though filtration,preparation,centrifugation and sterilization etc.,a non-alcoholic beverage with good taste and appearance was obtained.更多还原