含醇酸奶的发酵条件优化  

Optimization of Fermentation Conditions of Alcoholic Yogurt

作　　者：徐成勇[1] 

机构地区：[1]光明乳业股份有限公司技术研究中心,上海200072

出　　处：《乳业科学与技术》2007年第6期287-290,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家"十五"科技攻关重大专项(No.2002BA518A08)

摘　　要：通过多菌种混合发酵来制造与传统开菲尔饮品类似的含醇酸奶。对发酵条件优化的结果表明,在添加了50g糖和30g功能性蛋白粉的共800g牛奶基料中加入9个单位菌种,在34℃条件下发酵培养17h,所得的产品中酒精度最高,有一定的刹口清新感。The alcoholic yogurt similar to traditional kefir was made through mixed fermentation of several kinds of microorganisms. The optimized result of fermentation conditions showed that 9 units of yogurt culture starter were added into the mixture of 800 g milk, 50 g sugar and 30 g protein powder, the yield of alcohol was highest when the culture starter was cultured at 34 ℃ for 17 hours, and the product tasted very fresh and refreshing.

关 键 词：酸奶 酒精度 发酵条件 优化 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]