饮料工业
飲料工業
음료공업
The Beverage Industry
2015年
5期
47-51
,共5页
乳清%乳酸菌%酵母菌%发酵%牛奶发泡酒
乳清%乳痠菌%酵母菌%髮酵%牛奶髮泡酒
유청%유산균%효모균%발효%우내발포주
whey%lactic acid bacteria%yeast%fermentation%milk foaming wine
首先构建牛奶发泡酒的发酵菌株，然后利用生产干酪后剩余的乳清为原料进行发酵产酒。具体操作为先对乳清进行超滤处理，去除影响产品口感的盐；然后接种乳酸菌发酵，以调节产品的口感；再添加乳糖酶分解乳糖；最后接种酵母菌进行发酵。并通过单一变量和正交试验确定了牛奶发泡酒的最佳工艺条件为1‰的乳糖酶添加量1mL/L，1%胰蛋白胨溶液添加量4mL/L，乳酸菌接种量5mL/L∶5mL/L和酵母菌接种量4%。
首先構建牛奶髮泡酒的髮酵菌株，然後利用生產榦酪後剩餘的乳清為原料進行髮酵產酒。具體操作為先對乳清進行超濾處理，去除影響產品口感的鹽；然後接種乳痠菌髮酵，以調節產品的口感；再添加乳糖酶分解乳糖；最後接種酵母菌進行髮酵。併通過單一變量和正交試驗確定瞭牛奶髮泡酒的最佳工藝條件為1‰的乳糖酶添加量1mL/L，1%胰蛋白胨溶液添加量4mL/L，乳痠菌接種量5mL/L∶5mL/L和酵母菌接種量4%。
수선구건우내발포주적발효균주，연후이용생산간락후잉여적유청위원료진행발효산주。구체조작위선대유청진행초려처리，거제영향산품구감적염；연후접충유산균발효，이조절산품적구감；재첨가유당매분해유당；최후접충효모균진행발효。병통과단일변량화정교시험학정료우내발포주적최가공예조건위1‰적유당매첨가량1mL/L，1%이단백동용액첨가량4mL/L，유산균접충량5mL/L∶5mL/L화효모균접충량4%。
The fermentation strain of milk foaming wine was produced. Then a low-alcohol milk foaming wine with the whey from the production process of cheese as primary raw material was produced. Firstly,remov the salt in the whey by ultrafiltration,which will affect the taste. Secondly,adjust the mouthfeel of the product by inoculating with lactic acid bacteria;then broke down lactose by adding the enzyme lactase. Finally,inoculated yeast to produce alcohol by fermenting. By using the simple variable method and the orthogonal experimental design,the optimum condition for making milk foaming wine was determined: 1‰lactase was 0.95mL/L;1% tryptone was 0.5%;lactobacillus inoculation quantity was 4.5mL/L×4.5mL/L;yeast inoculation quantity was 0.5%.
