关键词: 板栗, 糖化, 液化, 乳酸发酵, 饮料

Abstract: The processing of the lactic acid fermentation beverage with the hydrolyzed chestnut solution was studied throughsingle factor experiment and orthogonal experiment. The results showed that the granularity of chestnut affected the degree ofbrowning and the procedure of hydrolysis. The higher granularity of chestnut was,the more browning the degree of thehydrolyzed solution was. Meanwhile the solution-containing body was increasing. Fermentation temperature, fermentation timeand the ratio of fermentation medium would affect the quality of beverage. With the increasing of fermentation time and temperature,the acidity of the fermentation beverage was increasing, and the flavor was improving. The optimal conditions of lactic acidfermentation were: the ratio of the hydrolyzed chestnut solution to milk was 1:1, temperature 80℃ and time 4h.

Key words: chestnut, saccharification, liquefaction, lactic acid fermentation, beverage