双歧椰汁米酒实验室生产工艺的研究  

Experimental study on process used for producing Bifidobacterium coconut rice wine

作　　者：朱辉[1] 张德纯[2] 刘明方[1] 王春耀[1] 刘胜男[1] 

机构地区：[1]重庆医科大学分子医学与肿瘤研究中心,重庆400016 [2]重庆医科大学病原生物学教研室,重庆400016

出　　处：《中国微生态学杂志》2011年第11期982-985,共4页Chinese Journal of Microecology

摘　　要：目的以优质糯米和椰汁为原料,通过双歧杆菌和酿酒酵母共生发酵研制出一种功能性的米酒。方法采用正交试验设计的方法得到了双歧杆菌和酿酒酵母最佳的共生发酵条件。结果最佳的共生发酵条件是:发酵温度35℃、双歧杆菌接种量3%、酿酒酵母接种量2%、发酵时间16 h,再通过添加30%酿酒酵母单独发酵产物之后,研制出双歧椰汁米酒。结论采用此工艺生产的功能性米酒既有椰汁的果香味又有米酒的醇香味,口感柔和,易于接受。Objective Using high quality glutinous rice and coconut juice as raw material to develop a functional rice wine through Bifidobacterium and S. cerevisiae symbiotic fermentation. Method We selected orthogonal design method to get optimal symbiotic fermentation conditions of Bifidobacterium and S. cerevisiae and then added separate fermented producte by S. cerevisiae, eventually getting the process used for producing Biildobaeterium coconut rice wine. Result The best symbiotic fermentation conditions were as follows： fermentation temperature 35℃, inoculation amount of Bifidobacterium 3%, inoculation amount of S. cerevisiae 2%, and fermentation time 16 h. Then 30% fermented product, by S. cerevisi- ae alone was added to get Bifidobacterium coconut juice. Conclusion This functional rice wine produced by the said process has not only coconut juice fruit fragrance, but also rice wine＇s mellow taste, which tastes soft and easily acceqtable.

关 键 词：双歧杆菌 椰汁 功能性米酒 生产工艺 

分 类 号：R378.91[医药卫生—病原生物学]