树莓格瓦斯发酵过程中品质研究

Quality Research of Raspberry Kvass in the Processing of Fermentation

DOI：10.3969/j.issn.1673-1689.2018.01.010

中文关键词: 树莓格瓦斯 理化品质 感官品质 相关性 香气成分 气味活性值

英文关键词: raspberry kvass,physicochemical quality,sensory quality,correlation,aroma components,odor activity values

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中文摘要:

将树莓进行发酵处理加工成树莓格瓦斯，有利于人体对营养物质的吸收和利用。将树莓榨汁添加到大麦芽的糖化液中，再加入活化的酵母菌进行发酵，测定树莓格瓦斯的理化品质和感官品质。采用GC-MS对树莓格瓦斯的香气成分进行分析，结果表明：树莓格瓦斯的理化品质和感官品质呈显著相关性（P

英文摘要:

Raspberry is the king of fruits of the third generation and raspberry is able to be processed into raspberry kvass by fermentation，which can be helpful for human to make use of nutrients. Raspberry juice is added to the malt saccharification liquid，in which yeasts after activation are put. By analysis of correlation，physicochemical quality and sensory quality of raspberry kvass are determined. By GC-MS，aroma components of raspberry kvass are analyzed. Results showed that physicochemical quality and sensory quality had obvious correlation（P

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