两种发酵方式制作猕猴桃酸奶酒的工艺优化及对比  

Process Optimization and Comparison of Two Fermentation Ways for Produce the Kiwi Fruit Yoghurt Wine

作　　者：杜磊[1] 张光杰[1] 王景华 DU Lei;ZHANG Guang-jie;WANG Jing-hua(School of Biotechnology and Food,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《保鲜与加工》2018年第6期135-138,共4页Storage and Process

摘　　要：采用同时发酵(用乳酸菌和酵母菌同时加入猕猴桃汁和纯牛奶的混合物中发酵成酒)和分别发酵(先在混合物中加入乳酸菌发酵乳形成酸奶,再加入酵母菌发酵成酒)制备猕猴桃奶酒,通过正交试验优化猕猴桃奶酒的工艺,并对两种工艺制备的猕猴桃奶酒进行比较。结果表明,对影响猕猴桃酸奶酒的因素即发酵时间、发酵温度和酵母菌接种量进行研究分析,同时发酵的最佳工艺参数为:乳酸菌接种量3%,酵母菌接种量2%,33℃下发酵16 d,成品酒精度为5.9%(V/V);分别发酵的最佳工艺参数为:乳酸菌接种量3%,酵母菌接种量4%,33℃下发酵16 d,成品酒精度为6.9%(V/V)。再结合感官品质评价得出,分别发酵制得的猕猴桃奶酒的品质更好,具有猕猴桃酸奶酒独特的乳香和酒香。Kiwi fruit yoghurt wine were brewed by two fermentation ways: simultaneous inoculation(adding lactic acid bacteria and saccharomycetes into the mixture of Kiwi fruit juice and milk simultaneously to ferment wine) and sequential inoculation(adding lactic acid bacteria into the mixture to ferment yoghurt firstly, and then adding yeast to make wine). The brewing technologies of two kinds of Kiwi fruit yoghurt wine were optimized by orthogonal test and compared. The results showed that, the optimum fermentation conditions of simultaneous inoculation technology were: inoculation amount of lactic acid bacteria 3%, yeast inoculation amount 2%, fermentation temperature 33 ℃and fermentation time 16 d, and the alcohol content was 5.9%(V/V). The optimum fermentation conditions of sequential inoculation were: lactic acid bacteria amount 3%, yeast amount 4%, fermentation temperature 33 ℃ and fermentation time 16 d, and the wine alcohol was 6.9%(V/V). The quality of the wine made by sequential inoculation technology was higher than simultaneous inoculation wine according to sensory evaluation. The Kiwi fruit yogurt wine had unique frankincense and bouquet.

关 键 词：猕猴桃 酸奶酒 同时发酵 分别发酵 乳酸菌 酵母菌 工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]