食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
16期
69-73
,共5页
王涵欣%乔发东%刘孟健%荆孝永
王涵訢%喬髮東%劉孟健%荊孝永
왕함흔%교발동%류맹건%형효영
玉米甜酒%风味%酸奶%工艺优化
玉米甜酒%風味%痠奶%工藝優化
옥미첨주%풍미%산내%공예우화
corn liqueur%flavor%yogurt%optimized technology
用优化的甜酒曲发酵工艺参数对玉米糁进行发酵，发酵产物具有米酒风味特征，总酸度（49°T）和还原糖含量（50.88%）低于糯米发酵产物。用玉米糁和糯米（4∶6或6∶4）混合原料制备的发酵产物，其风味特征、酸度（70°T~72°T）和还原糖含量（56.61%~63.33%）与糯米发酵产物相似。乳酸菌在米酒发酵过程中没有显著的发酵产酸活性，而甜酒曲在酸奶发酵过程中有发酵活性。制备米酒风味酸奶简单可行的工艺是将玉米甜酒汁液添加到酸奶生产原料中，用正交试验设计法获得的最佳生产工艺条件为：米酒汁添加量15%，蔗糖添加量5%，培养温度42℃，培养时间为5 h。
用優化的甜酒麯髮酵工藝參數對玉米糝進行髮酵，髮酵產物具有米酒風味特徵，總痠度（49°T）和還原糖含量（50.88%）低于糯米髮酵產物。用玉米糝和糯米（4∶6或6∶4）混閤原料製備的髮酵產物，其風味特徵、痠度（70°T~72°T）和還原糖含量（56.61%~63.33%）與糯米髮酵產物相似。乳痠菌在米酒髮酵過程中沒有顯著的髮酵產痠活性，而甜酒麯在痠奶髮酵過程中有髮酵活性。製備米酒風味痠奶簡單可行的工藝是將玉米甜酒汁液添加到痠奶生產原料中，用正交試驗設計法穫得的最佳生產工藝條件為：米酒汁添加量15%，蔗糖添加量5%，培養溫度42℃，培養時間為5 h。
용우화적첨주곡발효공예삼수대옥미삼진행발효，발효산물구유미주풍미특정，총산도（49°T）화환원당함량（50.88%）저우나미발효산물。용옥미삼화나미（4∶6혹6∶4）혼합원료제비적발효산물，기풍미특정、산도（70°T~72°T）화환원당함량（56.61%~63.33%）여나미발효산물상사。유산균재미주발효과정중몰유현저적발효산산활성，이첨주곡재산내발효과정중유발효활성。제비미주풍미산내간단가행적공예시장옥미첨주즙액첨가도산내생산원료중，용정교시험설계법획득적최가생산공예조건위：미주즙첨가량15%，자당첨가량5%，배양온도42℃，배양시간위5 h。
Corn grits were fermented by the optimized fermenting craft parameter of Angel Rhizopus sp. ,the fermented product was marked by rice wine flavor. The total acidity (49 °T) and reducing sugar content(50.88%) of corn liqueur were lower than those of the product fermented by glutinous rice. The flavor, acidity (70 °T~72 °T) and reducing sugar (56.61%~63.33%)of the fermentation mixed by corn and glutinous rice (4∶6 or 6∶4) was similar to those fermented by pure glutinous rice. The lactic acid bacteria in the process of fermentation of rice wine did not show significant acid activity but Angel Rhizopus sp. did in the yogurt fermentation. The optimum process condition of corn liqueur yogurt was determined through orthogonal design:corn liqueur 15%, sucrose content 5%, fermenting at 42℃, incubating for 5 h.
