利用开菲尔发酵剂制备牛乳酸马奶酒的研究

A Study of Using Kefir Culture for Cow's Koumiss Preparation

对利用生产酸牛乳酒（Ｋｅｆｉｒ）的发酵剂（ＫｅｆｉｒＣｕｌｔｕｒｅ）制备牛乳酸马奶酒（或称模拟酸马奶酒）进行了研究。利用全脂牛乳、脱盐乳清及植物油、ＶＣ按一定比例配合制得的模拟马乳其主要成分接近马乳的化学组成。制得的模拟马乳用ｋｅｆｉｒ发酵剂进行发酵，经１２ｈ的发酵，其中乳酸含量为０．７３％～０．７８％；乙醇含量为０．０２１％～０．０２８％。随发酵的进行，其中ＮＰＮ含量逐渐增多，产品中的游离氨基酸含量为１２．７１～１４．５４ｍｇ／１００ｍｌ；乳酸菌总数为９．３×１０７～１．２×１０８ｃｆｕ／ｍｌ；酵母菌总数为６．０×１０７ｃｆｕ／ｍｌ。

Using kefir grain as culture starter to preparation of cow,s koumiss was studied. The chemical composition of imitated mare's milk produced by mixing of whole cow,s milk , demineraled whey, refined sunflower oil and vitamine C at proper proportion was similar to that of mare's milk. Throtlgh 12 h fermentation by kefir culture,the product contains 0. 73%～0. 78%lactic acid and 0. 021 % ～ 0. 028 % of alchohol.During fermentation, NPN was increased, the content of free amino acid is 12. 71～ 14. 54mg/100ml , the visible counts of lacticacid bacteria and yeast are 9. 3 × 107 ～ 1. 2 × 108cfu/ml and 6. 0 × 107cfu/ml respecrespectively in product.