芦荟奶啤的研制  

Development of Aloe Milk Beer

作　　者：张智[1] 余萍[1] 

机构地区：[1]东北林业大学,食品科学与工程哈尔滨150040

出　　处：《酿酒》2007年第3期103-105,共3页Liquor Making

摘　　要：通过对双菌株发酵方式的选择及发酵条件和原料配比的研究,确定芦荟奶啤的最佳配方和工艺条件。结果表明,当发酵乳添加量为30%,玉米糖化液用量为12%,芦荟添加量为7%,发酵温度为28.5℃,总发酵时间为72h,此时生产的芦荟奶啤产生酒精含量达到2.5%,且饮料口感达到最佳。Through the choice of two bacteria fermentation methods, fermentation conditions and raw materials limited exploration study to determine the best formula baby milk aloes and crafts. The results showed that when added to fermented milk volume is 30%, 50% of the volume of corn syrup, aloes sap joined by 7%, fermentation temperature of 28.5 ℃, the total time for 72 hours, alcohol products have reached 2.5%,when the milk production of the best tasting beer beverages.

关 键 词：芦荟 牛奶 啤酒 乳酸菌饮料 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]