摘要
利用乳清中的乳糖及丰富的营养物质,将乳清与黑龙江传统白酒酿造原料玉米混合发酵,提高白酒出酒率并改善白酒风味。乳糖水解条件:乳糖酶0.3 U/kg,水解温度35℃,水解时间为3 h,水解率可达57.23%。酵母菌发酵温度28℃,接菌量0.7%。白酒出酒率从40%提高到61%,口感得到明显改善。
The distillate-rate and relish of distillate spirits is improved by utilizing the mixture of lactose which is among utilize whey and mealies of Heilongjiang which is used to brewage distillate spirits. Hydrolyze conditions of lactose： dosage of lactase is 0.0003 U, strength of lactose is 16%, temperature of hydrolyze is 35 ℃, duration of hydrolysis is 3h, rate of hydrolysis approved to 48.23%. Ferment temperature of saccharomycete is 28 ℃, dosage of fungi-meting is 0.7%. Distillate-rate of distillate spirits improved from 34% to 61%, taste is obviously ameliorated.
出处
《中国乳品工业》
CAS
北大核心
2008年第2期30-33,共4页
China Dairy Industry
关键词
乳清
发酵
白酒
whey
fermentation
distilled spirit
