嗜酸乳杆菌混合发酵乳酒的研究

用嗜酸乳杆菌、酿酒酵母组合发酵生产牛乳酒。通过正交实验确定最佳工艺条件为:接种嗜酸乳杆菌1%,37℃发酵10h,后接入酿酒酵母1%,28℃发酵14h,加糖量6%(W/V)。成品指标:酒精度0.8%～1.2%,酸度70～80°T,糖度10%左右,无脂肪上清液析出,凝乳状态良好,乳白色不透明,酸度适中,醇香浓郁。

Fermented milk koumiss was produced using lactobacillus acidophilus and Sacchromuce cerevisiae Hansen. Based on the trial, the optimal fermentation conditions were founded. Milk was fermented under 37℃ for 10 hours with lactobacillus acidophilus （1%） and sugar （6%） added. It was continually fermented under 28℃ for 14 hours with Sacchromuce cerevisiae Hansen（1%） added. The indexes of final products are as follows： alcohol content 0.8%-1.2%,acidity 70-80°T, sugar content approximately 10% ,smooth taste,mild acidity, no fat or liquid release occurred, well coagulation state, no sediment,ivory-white, non-transparent with specific alcohol aroma.