奶啤饮料中酵母发酵对品质的影响及加工工艺对饮料稳定性的影响  

Effect of Yeast Fermentation on the Quality and Processing Technology on the Stability of Milk Beer Beverage

作　　者：邵明凯 王佳 王开祥[1] 崔竞文 潘永明[1] 成官哲[1] 李言郡[1] SHAO Ming-kai;WANG Jia;WANG Kai-xiang;CUI Jing-wen;PAN Yong-ming;CHENG Guan-zhe;LI Yan-jun(Hangzhou Wahaha Group Co.,Ltd.,Hangzhou Wahaha Technology Co.,Ltd.,Key Laboratory of Food and Biological Engineering of Zhejiang Province,Hangzhou 310018,China)

机构地区：[1]杭州娃哈哈集团有限公司,杭州娃哈哈科技有限公司,浙江省食品生物工程重点实验室,浙江杭州310018

出　　处：《饮料工业》2023年第5期4-9,共6页Beverage Industry

摘　　要：本文研究了奶啤工艺中酵母菌单菌发酵和与乳酸菌共生发酵对奶啤品质的影响,以及溶胶温度、调酸温度、调酸方式、均质等工艺条件及参数对奶啤稳定性的影响。研究表明:乳酸菌对3株酵母生长代谢及产挥发性风味物质起到了促进作用,并筛选出酵母SaccharomycecerevisiaeY9菌株,在与乳酸菌共生发酵时,风味成分种类和含量提高最显著,如乙酸乙酯、乙酸苯乙酯、辛酸乙酯、9-癸酸乙酯、3-甲基-1-丁醇等,发酵制得的奶啤风味最佳。同时明确了奶啤生产的溶胶温度、调酸温度、调酸方式、均质等最佳工艺条件及参数,为奶啤生产提供了科学依据。The effects of single yeast fermentation and symbiotic fermentation with lactic acid bacteria on the quality of milk beer were studied in this article,as well as the effects of process conditions and parameters such as sol temperature,acid adjustment temperature,acid adjustment method,and homogenization on the stability of milk beer.The results showed that lactic acid bacteria promoted the growth and the production of volatile flavour substances of three kinds of yeast and the yeast saccharomyce cerevisiae Y9 was selected.During symbiotic fermentation with lactic acid bacteria,the variety and content of flavour components the most significantly increased of Y9,such as ethyl acetate,phenylethyl acetate,ethyl octanoate,ethyl 9-decanoate 3-methyl-1-butanol,etc.,and the milk beer with the best flavour was produced by S.cerevisiae Y9.At the same time,the optimal process conditions and parameters for milk beer production were clarified,such as sol temperature,acid adjustment temperature,acid adjustment method,and homogenization,providing a scientific basis for milk beer production.

关 键 词：奶啤 酵母 共生发酵 加工工艺 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]