果酸乳酒(凯菲乳)最新酿制方法

Introduction to the Latest Fermentation Techniques of Fruity Koumiss

果酸乳酒的新型酿制方法是添加果汁以控制乳酒中的柠檬酸含量,并减少酒曲接种量,同时接入乳链球菌丁二酮乳新亚种,以控制酵母的乙醇发酵并促进二氧化碳的生成。(1)果汁可用柑桔类、苹果等果汁。(2)果汁添加于乳中时,用等摩尔的柠檬酸钠作为果汁缓冲液将柠檬酸总量调整至0.25%～0.5%。(3)酒曲用量为0.001%,乳链球菌丁二酮新亚种1%。(4)发酵温度为20℃,发酵17h。(5)在PET容器中充填密封,于10℃静置保存。(丹妮)

The latest fermentation techniques of fruity koumiss were as follows :addition of fruit juice to control the citrate contents in koumiss and reduce of the inoculation quantity of wine yeast simultaneously,and inoculation of the butanedione new subspecies of streptococcus lactis to inhibit the alcohol fermentation of yeast and to advance the formation of CO 2 .Specifically,orange juice or apple juice etc.could be selected as the addition fruit juice;during addition of fruit juice in koumiss,sodium citrate of equal molar mass were used as damping fluid for the adjustment of citrate contents to0.25%～0.5%;the use level of wine yeast and the butanedione new subspecies of streptococcus lactis were0.001%and1%respectively;fermentation temperature was at20℃and fermentation time was17hours;the fruity koumiss filled in PET containers and the sealed containers were under stable storage at10℃.(Tran.by YUE Yang)