吊干杏麦芽格瓦斯的研制

Research and Development of Dried Apricot Malt Kvass

摘要: 以麦芽为主要原材料，通过添加吊干杏进行发酵，研制一款具有吊干杏风味的格瓦斯饮料。通过单因素实验探究吊干杏麦芽格瓦斯料水比、初始可溶性固形物、酵母接种量、吊干杏添加量、发酵时间、发酵温度6个因素的最佳条件，并通过4因素3水平进行正交实验对吊干杏麦芽格瓦斯的发酵温度、吊干杏添加量、酵母接种量、初始可溶性固形物4个影响因素进行优化，同时确定吊干杏麦芽格瓦斯的最佳发酵条件。结果表明，当料水比为1:6、发酵时间为29 h、初始可溶性固形物含量为16˚Bx、酵母接种量为4%、吊干杏添加量为5%、发酵温度为28℃时，酿制的吊干杏麦芽格瓦斯感官评分为92分。此研究不但能增加吊干杏的利用率，还丰富了格瓦斯品种的多样性，对吊干杏麦芽格瓦斯生产加工具有指导意义。

Abstract: Using malt as the primary raw material and incorporating dried apricots during fermentation, we developed a distinctive apricot-flavored kvass beverage. Single-factor experiments were conducted to optimize six key parameters: solid-to-water ratio, initial soluble solids content, yeast inoculation rate, dried apricot addition level, fermentation time, and fermentation temperature. Subsequently, a 4-factor, 3-level orthogonal experimental design was employed to further optimize four critical variables: fermentation temperature, dried apricot addition level, yeast inoculation rate, and initial soluble solids content, thereby determining the optimal fermentation conditions for dried apricot malt kvass. The results showed that under the conditions of a material-to-water ratio of 1:6 and a fermentation time of 29 h, with an initial soluble solids content of 16˚Bx, yeast inoculation rate of 4%, dried apricot addition of 5%, and fermentation temperature of 28˚C, the sensory evaluation score of the fermented dried apricot malt kvass reached 92 points. This study not only enhances the utilization efficiency of dried apricots but also diversifies the varieties of kvass beverages. The findings provide valuable technical guidance for the industrial production of dried apricot malt kvass.