低醇奶酒发酵工艺  

Fermentation Technology of Low-alcohol Milk Wine

作　　者：江成英[1,2] 郭宏文[1,2] 蒋继丰[1,2] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品研究与开发》2010年第12期100-102,共3页Food Research and Development

摘　　要：以牛乳为原料,利用酵母菌和乳酸菌混合发酵生产低醇乳酒。研究影响发酵工艺的主要因素,确定发酵生产低醇乳酒的最佳工艺条件为:酵母菌接种量为3%,起始pH值4.5,发酵温度为30℃。Low-alcohol milk wine was produced by mixed of yeasts and lactobacillus with milk as raw material.The factors affecting fermentation technology were studied in this paper.The optimal fermentation conditions were obtained as followed：inoculation quantity of yeast is 3 %,initial pH4.5,fermentation temperature 30 ℃.

关 键 词：低醇乳酒 发酵 工艺条件 

分 类 号：TS261.4[轻工技术与工程—发酵工程]