摘要
将冰葡萄渣中分离得到的酿酒酵母,经真空冷冻喷雾干燥制成菌剂,通过单因素和正交实验优化保护剂配方,并对该菌剂进行性能分析。结果表明:复合保护剂最佳配方为甘油5%,蔗糖7%,脱脂乳粉11%,麦芽糊精15%,菌剂产品活菌数和活菌率分别为10.34 CFU/g和78.25%。在此最佳配方条件下,该冰酒发酵菌剂各项性能较优,其颗粒表面光滑平整,具有较强的耐热性和低温稳定性,在10℃下能发酵产气,其发酵性能优于市售酿酒酵母。
The saccharomyces cerevisiae isolated from the ice grape was prepared by vacuum freeze spray drying. The formulation of wall material was optimized by single factor and orthogonal experiments,and then the properties of the agent were analyzed.The results showed that the optimal protective agent formula were 5% glycerin,7% sucrose,11% skim milk powder and 15% maltodextrin and the viable count and the live bacteria rate were 10.34 CFU/g and 78.25%,respectively.Under the optimal conditions,these ice wine fermentation agents showed nice properties,such as higher heat resistance and low temperature stability,and their surfaces were smooth and flat.The agents could produce gas at 10 ℃ during fermentation and its fermentation performance was better than commercial wine saccharomyces cerevisiae.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第4期88-93,共6页
Science and Technology of Food Industry
基金
四川省教育部“春晖计划”(Z2016140)
四川省教育厅高校科研创新团队建设计划项目(15TD0017)
四川省科技计划项目(2016FZ0019)
成都市科技惠民技术研发项目(2015-HM01-00454-SF)
西华大学粮油工程与食品安全重点实验室项目(szjj2014-002)
关键词
冰酒
发酵菌剂
真空冷冻喷雾干燥
保护剂
配方优化
ice wine
fermenting agent
vacuum freeze spray drying
protective agent
formula optimization
