乳清发酵饮料酒工艺技术的研究  

Technology of alcoholic beverage fermented by whey

作　　者：郭安民[1] 吴宏[1] 刘成江[1] 孙新纪[1] 

机构地区：[1]新疆农垦科学院特产食品开发研究所,新疆石河子832000

出　　处：《中国酿造》2009年第7期168-170,共3页China Brewing

基　　金：兵团科技攻关计划(2006GJS09)

摘　　要：介绍了一种用新鲜牛奶生产奶酪产品后富余的大量乳清发酵饮料酒的方法。经过对乳清成分调整、杀菌、发酵、陈酿、勾兑等工艺步骤,其特点是营养价值高,呈现悦目的淡黄色,具牛奶的乳香,酸甜可口,为一种新型低度酒。成品指标:酒精度6.0%vol～7.0%vol,糖12%,总酸0.5%～0.7%,卫生指标符合国家标准。An alcoholic beverage was produced by the fermentation of whey which was the by-product of cheese production. The production steps in- cluded regulation of whey composition, sterilization, fermentation, aging and blending. The whey alcoholic beverage was bright yellow and nutrition- al with milk flavor. It could be developed to be a new light wine. The contents of alcohol, sugar and total acid of the whey alcoholic beverage were 6.0% vol-7.0% vol, 12% and 0.5%-0.7%, respectively. The health indicators reached the national standards.

关 键 词：乳清 菌种 发酵饮料 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]