蜜奶酒发酵工艺初探  

Preliminary Research of Fermented Craft of Honeyed Milk Liquor

作　　者：马荣山[1] 李云龙[1] 杜翠荣[1] 王琛[1] 徐欣[2] 郭静[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110160 [2]沈阳乳业有限责任公司,沈阳110064

出　　处：《保鲜与加工》2005年第3期16-18,共3页Storage and Process

摘　　要：对蜜奶酒发酵成分配比与发酵条件进行了试验,从而确定了最佳蜜奶酒发酵工艺为米曲汁含量12%,奶含量88%,接入乳酸菌与酵母菌比例1︰1,接种酵母菌时间为接入乳酸菌后36h,发酵温度为30℃,发酵时间为6～9天。在此条件下还可用乙酸乙酯、酸味剂等各种香料物质勾兑出不同口味的蜜奶酒。Have conducted the research to the honeyed milk liquor fermentation ingredient allocated proportion and the fermentation condition,thus have determined the best honeyed milk liquor fermentation process for Mi Quzhi content 12%,milk content 88%,turns on the lactic acid fungus and the saccharomycetes proportion 1:1,the vaccination saccharomycetes time forturns on lactic acid fungus latter 36 h,the fermentation temperature is 30 ℃,the fermentation time is the 6～9 days. Also may use the ethyl acetate underthis condition,the sour odor medicinal preparation and so on,each kind of spice matter blends the different taste the honeyed milk liquor.

关 键 词：蜜奶酒 发酵 品质 勾兑 

分 类 号：TS262[轻工技术与工程—发酵工程]