乳清酒发酵工艺参数的优化

Study on fermentation process parameter of whey wine

用继代乳酸菌发酵牛乳,到pH4.0时分离乳酪得其乳清汁。以乳清为主要原料,添加蔗糖或果汁,用氢氧化钠溶液将基质酸度调至pH为4.5~5.0,进行杀菌,再加入牛乳,经乳酵母恒温发酵。结果表明,发酵液在pH4.5~5.0、糖度在14%时,乳酵母菌添加量10%,发酵温度37℃,主发酵期在接种后6~7 d,发酵效果最佳,可获得色泽微黄透明、口感较好的含醇乳清低度酒。

The milk is fermented using lactic acid bacteria,apart whey form cheese while the pH is 4.0.The whey as the main raw materials,add syrup and cane sugar,adjust pH form 4.5 to 5.0 using NaOH liquid and sterilization,added milk and carry yeast fermentation test through.The result show： pH is 4.5~5.0,sugar is 14%,milk yeast is 10%,fermentation temperature is 37 ℃,fermentation time 6~7 d,the effect is the best.Get available transparent color,taste better with low alcohol wine whey.