利用啤酒废酵母泥生产营养酸奶  

The Technique of Producing Sour Milk From Waste Beer Yeast

作　　者：李彦[1] 

机构地区：[1]湖南省长沙理工大学,湖南长沙410077

出　　处：《包装与食品机械》2004年第5期33-35,共3页Packaging and Food Machinery

摘　　要：利用啤酒厂废酵母为原料,通过脱苦、脱臭工艺及自溶,纳米对撞技术,提取其抽提物,可作为富含硒的高蛋白的食品配料添加到酸奶中,啤酒酸奶制作的最佳工艺条件为:啤酒废酵母:牛奶=1:2,接种量1%,加糖量10%,发酵时间4h,培养温度42℃。The application of the debitter, deodorization, nami break technique was used in the production of eaten protein from waste beer yeast which has a delicious taste in sour milk producing. Then the optimum conditions of processing technology were obtained through orthogonal test:the ratio of beer yeast to milk 1:2,1% total inoculation concentration, 10% cane sugar, 42℃ fermented temperature and 4 hours fermentation.

关 键 词：酸奶 啤酒废酵母 加糖量 脱苦 自溶 食品配料 啤酒厂 利用 高蛋白 营养 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS262[轻工技术与工程—食品科学与工程]