摘要
酸牛乳酒（Kefir）不仅具有爽快的酸味和起泡性，而且具有较高的营养价值和食疗保健功能．对发酵剂和酸牛乳酒发酵条件研究结果表明，脱脂乳中添加1％的乳糖、0．004％的蛋氨酸有利于开菲尔粒的增殖，发酵剂最佳发酵条件为：温度23℃、开菲尔粒接种量3％、时间48h、乳浓度12％，按最优组合制备的发酵剂凝乳时间、韧天青还原时间分别较最佳实验组缩短102min和2min，乳酸菌数（5．6×10^8cfu／mL）和酵母菌数（4．5×10^5cfu／mL）分别较最佳实验组增加1．4×10^8cfu／mL和6．0×10^4cfu／mL，符合酸牛乳酒发酵剂乳酸菌数10^8～10^9cfu／mL、酵母菌数10^5～10^6cfu／mL的要求；酸牛乳酒最佳发酵条件为发酵剂接种量5％、温度28℃、时间20h、蔗糖用量10％，组织状态均匀、细腻，口感滑润、清爽，风味柔和、醇厚，酸度、酒精度适中。
Kefir has dainty sourness and plentiful bubbles, and it is also very nutrient and sanitarian. By studying conditions of starter and kefir fermented conditions,firstly kefir grains would proliferate quickly if skimmed milk was mixed with 1% lactose and 0.004% methionine.Secondly the optimum fermentation condition was 23℃ for 48h, addition of 3% kefir grains, and milk concentration 12% .Thirdly the curd time of the optimum starter and the reduction time of the ren tian qing respectively shorten by 102min and 2min compared with the best experiments. And the number of lactobacillus（5.6 × 10^8cfu/mL） and microzymes（4.5 × 10^5cfu/mL） increase by 1.4 ×10^8cfu/mL and 6.0 × 10^4cfu/mL, which accord with the standard of 10^8- 10^9cfu/mL for lactobacillus and 10^5- 10^6cfu/mL for microzymes.At last,the optimum fermentation condition was that the starter addition of 5%,inoculant 10% sucrose under 28℃ for 20h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第4期174-177,共4页
Science and Technology of Food Industry
基金
淮安市科技局资助项目(HAG06057)
作者简介
王蕊（1967-），女，副教授，硕士，研究方向：食品生物技术。
