牛奶发泡酒发酵菌株构建及发酵工艺优化

Optimization of Fermentation Strain Production and Fermentation Technology of Milk Foaming Wine

首先构建牛奶发泡酒的发酵菌株,然后利用生产干酪后剩余的乳清为原料进行发酵产酒。具体操作为先对乳清进行超滤处理,去除影响产品口感的盐;然后接种乳酸菌发酵,以调节产品的口感;再添加乳糖酶分解乳糖;最后接种酵母菌进行发酵。并通过单一变量和正交试验确定了牛奶发泡酒的最佳工艺条件为1‰的乳糖酶添加量1m L/L,1%胰蛋白胨溶液添加量4m L/L,乳酸菌接种量5m L/L∶5m L/L和酵母菌接种量4%。

The fermentation strain of milk foaming wine was produced. Then a low-alcohol milk foaming wine with the whey from the production process of cheese as primary raw material was produced. Firstly,remov the salt in the whey by ultrafiltration,which will affect the taste. Secondly,adjust the mouthfeel of the product by inoculating with lactic acid bacteria;then broke down lactose by adding the enzyme lactase. Finally,inoculated yeast to produce alcohol by fermenting. By using the simple variable method and the orthogonal experimental design,the optimum condition for making milk foaming wine was determined： 1‰lactase was 0.95mL/L;1% tryptone was 0.5%;lactobacillus inoculation quantity was 4.5mL/L×4.5mL/L;yeast inoculation quantity was 0.5%.