龙眼枸杞糙米（发芽）复合饮料发酵期间品质变化规律研究

本研究分析了龙眼干、枸杞和发芽糙米复合饮料采用酵母和醋杆菌进行连续发酵过程中其酒精度、pH、可滴 定酸、总糖、多糖、总酚和氨基酸态氮等品质指标的变化规律。结果表明，在酵母发酵期间，发酵 24 h 后复合饮料的 酒精度趋于稳定，残留的总糖为 1.40 g/L，多糖含量呈上升的趋势，总酚含量呈下降的趋势，氨基酸态氮总体上呈下降 的趋势。醋酸菌发酵期间，接种醋酸菌前热杀菌处理组和未热杀菌组的复合饮料中酒精度差别不大（p>0.05），未热杀 菌处理组在发酵期间复合饮料中可滴定酸含量、总糖含量、多糖含量和氨基酸态氮的含量均比热杀菌组的复合饮料中 的含量高，但热杀菌组的复合饮料中总酚含量总体大于未热杀菌组的复合饮料中的总酚含量。

Quality Change of Mixed Beverage from Longan,Chinese Wolfberry,Germinated Brown Rice during Fermentation

In this paper, the contents of alcohol, pH, total titratable acidity, total sugar, polysaccharides, total phenols and amino acid nitrogen in the mixed beverage from dried longan, Chinese wolfberry and germinated brown rice were analyzed during fermentation with yeast and acetic acid bacteria. The results showed that the content of alcohol tended to be stabilized after 24 h of fermentation with yeast, and the residual sugar was 1.40 g/L. During fermentation with yeast, the content of polysaccharide showed an increase trend, while the total phenols and amino acid nitrogen decreased slightly with the increase of fermentation time. During the further fermentation of acetic acid bacteria, thermal pasteurization treatment had no significant effect (p>0.05) on the alcohol content changes in the mixed beverage. The content of titratable acidity, total sugar, polysaccharide and the amino acid nitrogen in the mixed beverage treated by thermal pasteurization was higher than that of the control (without thermal pasteurization), but the content of total phenolic in the mixed beverage treated by thermal pasteurization was higher than that that of the control.