研制一种清咽甘草发酵饮料,所用方法是乳酸菌和酵母菌二次发酵法.结果表明,10 %的甘草溶液,添加1.5%的乳酸菌、3%的葡萄糖,在40℃发酵8h;然后添加2%的酵母菌、3%的葡萄糖,在35℃发酵2h,甘草腥味消失,甘草溶液感官品质良好.甘草发酵饮料中甘草酸含量达到0.06 %时,动物实验具有显著性(P<0.05),人体实验具有统计学意义(P<0.05),因此,该甘草发酵饮料具有清咽功能.%The glycyrrhiza beverage with clear the throat function was developed,the method was the secondary fermentation of lactobacillus and yeast.The experiment results showed that the best fermented conditions were as follows,the lactobacillus fermenting condition was glycyrrhiza solution 10 %,lactobacillus 1.5 %,glucose 3 %,temperature 40℃and time 8 h.The yeast fermenting condition was yeast solution 2 %,glucose 3 %, temperature 35℃and time 2 h,the bad odor was disappeared and the glycyrrhiza solution sensory was good under this processing. When the content of glycyrrhizin reached to 0.06 %, the animal experiment was significant(P<0.05),and the human experiment was statistically significant(P<0.05),so the glycyrrhiza beverage had clear the throat function.
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