乳清酒发酵条件及发酵动态的研究  

Study of Conditions and States on Fermented Whey Wine

作　　者：谢继志[1] 杨文[1] 葛庆丰[1] 张爱晖 

机构地区：[1]扬州大学农学院

出　　处：《中国乳品工业》1999年第1期3-6,共4页China Dairy Industry

摘　　要：以乳清粉为主要原料，经复原通过ＹＸＭ和ＹＸＧ的混合发酵获得了低酒度、清凉型的乳清酒。实验结果表明：发酵液在自然ｐＨ值时，主发酵期在接种后的２４～４８ｈ，发酵效果最佳。当乳糖液或蔗糖液与复原乳清以２∶１混合时，酒液的各项指标及综合风味均较为满意。乳酸菌的添加可增强因乳酸发酵而产生的综合风味，但使酒体酸味较敏感。Study of conditions and states on fermented whey wine from reconstituted whey, as well as additional sugars by mixed strains YXM and YXG were reported in this paper. The results showed that the main fermenting stage was from 24 to 48 hours after yeasts inoculated into the whey liquor, whose pH value was supposed to remain naturally. The proportion of sucrose or lactose solution to whey liquid was asserted to be 2∶1, in which optimum taste was produced.Lactic fermentation, involved in whey wine fermentation, will enforce its tastes, while its sourness improvement shoud be listed within plans.

关 键 词：酵母菌 乳酸菌 发酵 乳清酒 

分 类 号：TS262[轻工技术与工程—发酵工程]