低酒精度发酵乳饮料的研制  

Study on Low-alcohol beverage fermented milk

作　　者：余蕾[1] 

机构地区：[1]厦门海洋职业技术学院,福建厦门361012

出　　处：《中国酿造》2009年第3期176-177,184,共3页China Brewing

摘　　要：低酒精度发酵乳饮料是将牛乳在乳酸菌和酵母菌等发酵微生物的共同作用下,经发酵而生成的一种新型发酵乳饮料。在实验中对混合发酵工艺条件进行了优化,结果表明:混合发酵工艺条件为保加利亚杆菌与嗜热链球菌(1:1)的接种量为5%,丁二酮乳链球菌的接种量2%,混合发酵时间9h,后期蔗糖的加入量为3%,柠檬酸的加入量为0.10%。Low-alcohol beverage fermented milk is milk lactic acid bacteria and yeast in the fermentation of micro-organisms such as the common effeet of the fermented and generated a new type of fermented milk drinks.In the experiment of mixed fermentation conditions are optimized, the results show that： in the period of alcohol and Lactic mixed fermentation, inoculation amoun of lactobacillus bulgaricus streptococcus thermophilus was 5%, inoculation amoun of diacetyl streptococcus was 2%, fermentation temperature was 9h, amount of sugar was 3%, amount of Citric acid was 0.10%.

关 键 词：低酒精度发酵乳饮料 乳酸菌 混合发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]