新型奶啤饮料的工艺优化及品质评价  

Process optimization and quality evaluation of new milk beer beverage

作　　者：王凌琴 李浩然 闫苗苗 郑煜黉 陈明 刘红娜[1] WANG Lingqin;LI Haoran;YAN Miaomiao;ZHENG Yuhong;CHEN Ming;LIU Hongna(College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730030,China)

机构地区：[1]西北民族大学生命科学与工程学院

出　　处：《中国酿造》2019年第5期204-209,共6页China Brewing

基　　金：国家级大学生创新创业计划项目(201810742136)

摘　　要：奶啤是以鲜牛奶、麦芽汁、酒花为主要原料,通过从益生菌饮料养乐多中分离纯化的干酪乳杆菌(Lactobacillus casei)与啤酒酵母进行二次发酵制成的一种新型低醇乳饮料,探究酵母菌接种量、啤酒原浆与原发酵乳的体积比、二次发酵温度、二次发酵时间、蔗糖添加量对奶啤发酵品质的影响,通过单因素及正交试验优化奶啤工艺条件。结果表明,最优的奶啤制作工艺为酵母接种量5%,啤酒原浆与原发酵乳的体积比7∶3,二次发酵温度28 ℃,二次发酵时间16 h。在此优化工艺条件下,奶啤感官评分为89分,酒精度为2.18%vol,酸度为81.36 °T,产品呈乳白色,酒香和乳香和谐一体,风味饱满,杀口感较适中,口感细腻、清爽。Using milk, malt juice and hops as main raw materials, the milk beer, a new low-alcohol beverage, was brewed by the secondary fermentation of Lactobacillus casei isolated and purified from probiotic drink Yakult and beer yeast. In this study, the effects of yeast inoculum, volume ratio of beer pulp to raw fermented milk, secondary fermentation temperature, time and sugar addition on the fermentation quality of milk beer were investigated, and the process conditions of milk beer were optimized by single factor and orthogonal tests. The results showed that the optimum process conditions for milk beer were as follows: yeast inoculum 5%, volume ratio of beer pulp to raw fermented milk 7∶3, secondary fermentation temperature 28 ℃, and time 16 h. Under the optimized process conditions, the sensory score of milk beer was 89, the alcohol content was 2.18%vol, and the acidity was 81.36 °T. The product was milky white, the bouquet and frankincense were harmonious, the flavor was full, the killing taste was moderate, and the taste was delicate and refreshing.

关 键 词：奶啤 干酪乳杆菌 酵母菌 工艺优化 品质评价 

分 类 号：TS262[轻工技术与工程—发酵工程]