乳清“发泡酒”发酵菌株选育及发酵工艺研究

Screening of fermentation strain of whey sparkling wine and optimization of fermentation technology

首先筛选发酵菌株,然后以生产干酪后剩余的乳清为原料制备"发泡酒"。先对乳清进行超滤处理去除盐等物质;然后接种乳酸菌(球菌M-1a∶杆菌M-2b)进行乳酸发酵;再添加乳糖酶分解乳糖;最后接种啤酒酵母2399进行酒精发酵。通过单因素试验和正交试验确定乳清"发泡酒"的最佳发酵工艺条件为乳酸菌(杆菌∶球菌=1.0∶1.0)接种量10%,乳糖酶添加量0.95%,胰蛋白胨添加量5.0%,啤酒酵母2399接种量5.0%。为了提高产品稳定性,黄原胶添加量为0.35%,蔗糖酯添加量为0.10%。在此条件下产品的酒精度为0.68%vol,酸度为1.036%,产品呈乳白色,口感醇厚。

With the screened fermentation strain, a sparkling wine was produced from whey. The production processing included： removing salts from whey by ultrafiltration, inoculating lactic acid bacteria（M-la：M-2b）, then adding lactase to broke down lactose, and finally inoculating Saccha- romyces cerevisiae 2399 to conduct alcoholic fermentation. By using single factor experiment and the orthogonal experiment, the optimum fermenta- tion condition for whey sparkling wine was determined as follows： lactic acid bacteria （M-1 a：M-2b=1：1） inoeulum 10%, lactase 0.95%, tryptone 5.0%; S. cerevisiae 2399 inoculum 5.0%. To improve the product stability, the optimum quantity of the xanthan gum was 0.35% and sucrose ester was 0.10%. In this condition, the alcohol content was 0.68%vol and the acidity was 1.036%, the product was milk white with mellow taste.