摘要
用鲜牛乳为主要原料,添加蔗糖和营养素等辅料,经酵母和乳酸菌混合接种发酵,生产出低醇乳酒。通过对2种菌发酵方式的选择、协同性发酵实验、乳酸菌接种量和营养素的添加、发酵条件优化及发酵过程分析和发酵终点确定的研究,结果表明,当蔗糖添加量为10%时,乳酸菌的接种量为1%;牛乳酒生产的最佳配方及工艺条件是牛乳用量30%,营养素添加量70mg/L,酵母接种量8%,温度28℃。经生产性实验,在总发酵时间28h,乳酒产品酒精含量达到2·02%,呈乳白色,状态均匀,泡沫细腻,乳香、酒香和谐一体。
A low-alcohol milk beer was produced with milk as primary raw material with added sucrose and nutriments, by a mixed culture of yeast and lactobacillus. The fermentation model of Saccharomyces cerevisiae, Kluyueromyces and lactobacillus, their synergetic effect, the quantity of lactobacillus starter and the amount of nutrients were studied in this paper. The fermentation conditions were also optimized with the analysis of the fermentation process and choice of the fermentation end point. The results showed that the optimal inoculation quantity of lactobacillus is 1% when sucrose is 10% . The optimal formula and fermentation conditions of milk beer was as follows： 30% of whole milk, 70 mg/L of nutriment, 8% of yeast,the fermentation temperature 28℃ . In production experiment after fermentation for 28 hours, the alcoholicity of milk beer was 2.02% （v/v）. This product was milky white with well-distributed minute foam and had both milk fragrance and specific alcohol aroma.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第7期117-121,共5页
Food and Fermentation Industries
作者简介
硕士，工程师
