响应面法优化奶啤发酵工艺参数  

Optimization of fermentation conditions for milk-beer by response surface methodology

作　　者：王世宽[1] 侯华[1] 冉燃[1] 于海光[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国酿造》2009年第2期129-131,共3页China Brewing

摘　　要：以鲜奶为主要原料,乳酸菌和酵母菌为主要发酵菌种,通过发酵试验和感官评定,筛选出影响奶啤发酵的重要参数。通过Box-Behnken试验设计确定重要参数的最佳水平,和最佳的参数。影响奶啤发酵的重要参数发酵温度为30℃,酵母菌接种量为11%,总发酵时间为21h,此状态下奶啤饮料风味最佳,感官评分可达95.5。The optimal fermentation conditions of milk-beer were investigated in this paper through experiments and sense evaluation, in which the lactobacillus and the saccharomycetes was used as starter and fresh milk as main material. The optimum parameters in milk beer fermentation were obtained by Box-Behnken design as followed： fermentation temperature 30℃, yeast inoculum 11%, and fermentation time 21 h. Under such conditions, the flavor of milk-beer was best, and sensory score could reach 95.5.

关 键 词：奶啤 发酵 BOX-BEHNKEN设计 工艺优化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]