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中文摘要：
以柠檬汁为辅料,面包和麦芽汁为主原料,通过保加利亚乳杆菌和酿酒酵母为发酵菌株,对柠檬汁的添加量做了探讨,发酵制备柠檬格瓦斯饮料。结果表明：柠檬汁的添加量为3.0%（V/V）时感官评定最佳。在此条件下得到的柠檬格瓦斯饮料不仅具备传统格瓦斯的营养成分,还具备柠檬的营养价值,且风味独特,是一种集谷物和水果营养于一身的新型格瓦斯饮料,具有良好的市场前景。
英文摘要：
The lemon Kba C beverage was prepared using bread and malt as the main raw materials with lemon juice through Lactobacillus bulgaricus and S. cerevisiae. The additional amount of lemon juice was tested. The result showed that： taste was the best when lemon juice amount was 3. 0%（ V / V）. Under this condition,the lemon Kba C beverage with unique flavor was one new type of Kba C beverage with the traditional Kba C beverage nutrients and the nutritional value of lemon. It has a good market prospect.
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