为了研制出一种全新麦芽汁乳酸发酵产品，利用保加利亚乳杆菌发酵麦芽汁，以感官评分为评价指标，通过单因素试验和正交试验研究其发酵工艺。结果表明：麦芽汁乳酸菌发酵的最优工艺参数为：接种量6％、发酵时间48 h、发酵温度40℃。在此条件下制得的麦芽汁乳酸发酵饮料呈金黄色，澄清透明，具有天然的麦芽香气。%The malt juice was fermented by the lacbobacillus bulgaricus in order to make a new type of malt bev‐erage .taking the sensory score as the index ,the fermentation process was researched by the single‐factor exper‐iment and orthogonal experiment .The results showed that the optimal malt juice fermentation conditions were as follows :inoculation amount was 6% ,fermentation temperature was 40 ℃ and fermentation time was 48 h . And in these condition ,the beverage was golden yellow and clear ,which had natural malt smell .
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