乳清饮料酒研制及其风味物质研究  

Study on Development and Flavor Substance of Whey Beverage Wine

作　　者：宗绪岩[1,2] 李丽[1,2] 罗惠波[1,2] 边名鸿[1,2] 付涛 江文涛[1,2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2011年第6期636-639,共4页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2010-12);四川理工学院科技项目(2010XJKRL002)

摘　　要：为了更好的利用干酪加工行业的副产物乳清,选择不同的酒用酵母,按不同比例接种后进行发酵生产乳清饮料酒,对发酵液进行理化指标、感官评价、气相色谱—质谱联用分析。结果表明:乳清饮料酒的最佳生产工艺为添加蔗糖至12%固形物,接种酵母B至1.5e7个/mL,28℃主发酵5～7天,15℃后发酵20天;乳清饮料酒中酒精度7%～8%,色泽黄绿,清透,奶香浓郁,酒香突出,口味协调。In order to make better use of whey which is by-product of cheese processing industry,whey beverage wine is fermented with different wine yeasts and different proportions.Physicochemical index,sensory evaluation,gas chromatography-mass spectrometry of the fermentation liquid are analyzed.The results indicate that best whey beverage wine production technology is adding sucrose to 12% solids,inoculating yeast B to 1.5e7/mL,keeping main fermentation at 28℃ for 5～7 days,post-fermentation at 15℃ for 20 days.Whey beverage wine is yellow,clear,rich creamy,highlight bouquet,harmonious taste.Alcohol content of whey beverage wine is 7% to 8%.

关 键 词：发酵 理化指标 感官评价 气相色谱—质谱联用 

分 类 号：TS2[轻工技术与工程—食品科学与工程]