摘要
研究了乳清酒饮料的发酵工艺,结果表明,酒精发酵最佳条件为接种量4%,初始pH7.9,温度20℃,时间50h。乳清多肽酒精饮料的配方为β-环状糊精量0.3%,酸量0.15%,复合甜味剂量9%。
Development of whey alcohol beverage was investigated in the paper. The result showed that the optimal fermentation condition was at 20℃ and pH7.9 for 50 h when inoculum of alcohol yeast was 4%. The formula of whey alcohol beverage was 0.3% of β-cyclodextin, 0.15% of citric acid and 9% of compound sweetener.
出处
《中国酿造》
CAS
北大核心
2007年第6期73-75,共3页
China Brewing
关键词
发酵
酒精饮料
乳清蛋白
fermentation
alcohol beverage
whey protein
