双歧杆菌奶啤加工工艺研究

Development of A Bifidobacterium Milk Beer

以鲜牛奶为原料,利用双歧杆菌、保加利亚乳杆菌、嗜热链球菌与酵母菌发酵制成一种低醇、含二氧化碳的乳饮品。通过研究安琪啤酒高活性干酵母、发酵方式、酵母接种量、发酵温度,得出奶啤发酵的工艺条件为酵母接种量5%、乳酸菌发酵剂接种量3%、发酵温度28℃、发酵时间16h。

A new-type drink, which is a low-alcohol milk beer containing carbon dioxide, was made through the fermentation of fresh milk with bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus and yeast. Single-factor method and orthogonal array design were adopted to optimize the fermentation parameters to attain the highest sensory and proper alcohol degree. Compared with other three Angel brand dry yeast products such as wine active dry yeast, high-temperature resistant and highly-active dry yeast, and highly-active dry yeast, beer active dry yeast was more suitable for the production of milk beer because product yielded using it has a pleasant sour-sweet taste and elegant mouthfeel and is a fabulous combination of milk and beer. The best flavor of product was achieved by the simultaneous inoculation of yeast and Lactobacillus starter for fermentation. The optimal fermentation conditions were conlrLrmed as follows： inoculation of 5% yeast and 3% Lactobacillus starter, and fermentation at 28℃ for 16 h.