酶解牛乳蛋白多肽复合果汁乳酒工艺研究

Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme

为克服传统乳酒缺陷,该文采用蛋白酶水解法及酒精酵母乳酸菌混合发酵法研究了牛乳蛋白多肽复合果汁乳酒的生产工艺。通过对比和正交试验确定了牛乳蛋白的最佳水解酶、水解条件及牛乳蛋白多肽复合果汁乳酒的发酵条件和配方。结果表明:牛乳蛋白的最佳水解酶是中性蛋白酶,最佳水解条件是:酶用量140mg/L,温度50℃,pH6.5,酶解5h,牛乳蛋白水解最彻底;牛乳蛋白多肽复合果汁乳酒的最佳发酵条件为经中性蛋白酶水解的牛乳,用蔗糖调整其糖度为15%,再配以4%的猕猴桃浓缩汁,添加0.35%kefir发酵剂在25℃发酵12h,发酵液中的酒精及总酸含量较高;牛乳蛋白多肽复合果汁乳酒的最佳配方组成是:发酵液60%、糖6%、酸0.28%、甜味剂0.1%、稳定剂0.5%、复合香精0.06%、风味增强剂8mg/L,乳酒品质最好。

In order to overcome defect of traditional koumiss, the technology for the koumiss processed from juice mixed with milk peptides hydrolyzed by protein enzyme was studied by orthogonal methods and contrast tests. The result showed that the optimum hydrolyzing enzyme of the milk protein was neutral protein enzyme, the optimum enzymolysis condition was that the milk which was dcgreased was degraded for 5 h by 140 mg/L the enzyme at 50℃ under pH 6.5. The optimum fermentation conditions for the koumiss were that the sugar content of the milk which was hydrolyzed was adjusted to 15% with sucrose, mixed with 4% concentrated juice of Chinese goosebeery, then it was fermented for 12 hours at 25℃ by 0. 35% kefir ferment, the alcohol and total acidity of the fermented solution was highest synchronously. The optimum formulas of the koumiss were 60% fermented solution, 6% sugar, 0. 28% acid, 0. 1% sweet additive, 0. 5% stability additive, 0. 06% mixed essence and 8 mg/L flavor intensifier, the quality of the koumiss was best.