Abstract:With barley malt and mung-bean as the raw material to produce kvass drinks and the optimum production process conditions were determined by single factor experiment and orthogonal experiment. The volatile compounds in mung-bean kvass were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS). The organic acid was analyzed by reversed-phase high performance liquid chromatography. The results showed that mung-bean kvass had a better flavor without slag fermentation, and the mung-bean kvass flavor was better when it was fermented with Lager yeast. The optimum conditions for mung-bean kvass were: the ratio (1:9) of mung-bean to barley malt, optimum strain inoculation amount 3% (V/V), yeast to lactobacillus 2:1, fermentation temperature 29 ℃, time 18 h. A total of 47 volatile compounds were detected in mung-bean kvass, including alcohols (71.05%), esters (13.45%). The highest organic acid content in mung bean kvass was lactic acid (7.22 mg/mL), and the second was malic acid (2.12 mg/mL), the oxalic acid was not detected in mung-bean kvass. This experiment optimized the process of mung-bean kvass, and carried out preliminary analysis of its volatile components and organic acids, which provides a theoretical basis for the understanding of aroma compounds and organic acids in kvass. In addition, it provides theoretical guidance for the development of mung-bean related products.
