响应面法优化蒸馏型牛奶酒发酵工艺  

Optimizing the Fermentation Process for Distilled Milk Wine by Response Surface Methodology

作　　者：马荣山[1] 王清[1] 邢艳芳[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品研究与开发》2012年第1期171-175,共5页Food Research and Development

摘　　要：以新鲜牛乳为原料,采用响应面法对蒸馏型奶酒的发酵工艺条件进行优化。结果表明,蒸馏型奶酒的最佳发酵工艺条件为初始糖度19.3°Bx,初始pH4.4,酵母菌单独发酵26 h时接入乳酸菌,混合接种量8.3%,在此优化条件下,蒸馏奶酒的酒精体积分数为20.8%。The fresh milk was fermentation process conditions conditions of distilled milk wine time that inoculate lactobacillus of yeast and laetobacillus 8.3 %, utilized as raw material, using response surface methodology to optimize the of distilled milk wine. Results indicate that, the optimal fermentation process were determined as follows： initial sugar content 19.3°Bx, initial pH 4.4, the after yeast separate fermentation 26 h, inoculating amount of mix-fermentation under this optimal condition, the alcoholicity of distilled milk wine was 20.8 %.

关 键 词：牛奶酒 蒸馏 发酵工艺 优化 响应面法 

分 类 号：TS262[轻工技术与工程—发酵工程]