双菌顺次发酵酿制乳清酒工艺研究  

Study on Sequential Fermentation of Whey Wine by Double Bacterial Strains

作　　者：纪铁鹏[1,2] 肖冬光[2] 

机构地区：[1]包头轻工职业技术学院,内蒙古包头014035 [2]天津科技大学,天津300457

出　　处：《酿酒科技》2014年第4期68-71,共4页Liquor-Making Science & Technology

摘　　要：对利用克鲁维酵母TY-22和酿酒酵母AY-15进行顺次发酵生产的乳清酒进行了研究。经测定,采用双菌顺次发酵酿制的乳清酒酒精度可达11.76%vol,乳糖利用率平均为94.26%。克鲁维酵母TY-22最佳发酵条件为:发酵温度30℃,接种量3×107个/mL,发酵时间为60 h;酿酒酵母AY-15最佳发酵条件为:发酵温度28℃,接种量1×107个/mL,发酵时间为84 h。The production of whey wine through sequential fermentation of Kluyveromyces TY-22 and S.cerevisiae AY-15 was studied. The re- suits indicated that alcohol content of the fermented mash reached up to 11.76 %vol and the average utilization rate of lactose was 94.26 %. The optimum fermenting conditions ofKluyveromyces TY-22 were summed up as follows： fermenting temperature at 30 ℃, inoculating quantity was 3 ×107 particle/mL, and fermenting time was 60 h. The optimum fermenting conditions of S.cerevisiae AY-15 were summed up as follows： fer- menting temperature at 28 ℃, inoculating quantity was l×l07 particle/mL, and fermenting time was 84 h.

关 键 词：乳清酒 顺次发酵 克鲁维酵母 酿酒酵母 

分 类 号：TS262[轻工技术与工程—发酵工程]