奶啤加工工艺的优化

Study on Optimization for Milk Beer Process

奶啤是以鲜牛奶为原料,通过乳酸菌和酵母菌二次发酵,密闭杀菌后得到的一种低醇、含二氧化碳的新型保健乳饮料。为实现对奶啤发酵工艺的优化,主要研究酵母菌接种量、乳酸菌接种量、发酵温度、发酵时间对奶啤质量及风味的影响。通过观察发酵程度,测定发酵液中酒精含量、pH值及对样品进行感官评定。确定的奶啤最佳发酵条件为:酵母菌接种量5%,乳酸菌接种量3%,发酵温度28℃,发酵时间15h。此条件下发酵得到的奶啤,产品呈乳白色,风味良好,醇香和乳香和谐一体;酒精含量适中,清爽,杀口,符合产品的质量要求。

Milk beer is made from fresh milk fermented by yeast and lactobacillus after been airtight sterilized. Milk beer is a new kind of diary product with low-alcohol and little CO_2 and may be good for health. To realize the purpose of better product, on the laboratory condition, the factors affecting fermentation technology such as the inoculation quantity, sucrose addition quantity, fermentation temperature were studied. By alcoholicity and sense test, we can conclude an orthogonal experiment and the optional technology factors were as follows： yeast inoculation quantity was 5%,lactobacilli inoculation quantity was 3%, fermentation temperature was 28℃, fermentation time was 15 hours. The milk beer was ivory-white tasty and refreshing, a harmonious blend full of milk fragrance and full-bodied alcohol aroma. The product sized up the quality request.