The mixed fermentation is based on the raw material of raspberry and mulberry.The research is to explore the sticking point for the fermentation progress.To attain the optimized fermentation condition which gained by ...The mixed fermentation is based on the raw material of raspberry and mulberry.The research is to explore the sticking point for the fermentation progress.To attain the optimized fermentation condition which gained by integrating fermentation data,the concentration of pectinase should be 80 mg/L,the mass fraction of Lactobacillus,Acetobacter and yeast should be 3%,1%and 3%,respectively,the fermentation temperature should be 28℃,the initial sugar content should be 24°,and the duration of fermentation should be 16 d.After the fermentation,sugar content should be adjusted to 25°,and the products should be stored for 3 d in the condition of 15℃.The Raspberry-mulberry leaven containing 8.5×10^(8) probiotics per milliliter and 61.2 g total acid per liter should be diluted with various proportions of water to drink according to different habits of customers[1].The volume ratio of leaven and water should be at least 1∶1 and at most 1∶3.展开更多
The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fe...The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fermentation degrees,but the fermentation speeds all were higher and the diacetyl reduction ability was excellent.The finished beers were golden yellow in appearance,rich and delicate in foam,pleasant in aroma,mellow in body and similar in physicochemical indexes,all in line with domestic beer standards.展开更多
基金Supported by the Project of Shandong Province Higher Educational Science and Technology Program(J16LE05)
文摘The mixed fermentation is based on the raw material of raspberry and mulberry.The research is to explore the sticking point for the fermentation progress.To attain the optimized fermentation condition which gained by integrating fermentation data,the concentration of pectinase should be 80 mg/L,the mass fraction of Lactobacillus,Acetobacter and yeast should be 3%,1%and 3%,respectively,the fermentation temperature should be 28℃,the initial sugar content should be 24°,and the duration of fermentation should be 16 d.After the fermentation,sugar content should be adjusted to 25°,and the products should be stored for 3 d in the condition of 15℃.The Raspberry-mulberry leaven containing 8.5×10^(8) probiotics per milliliter and 61.2 g total acid per liter should be diluted with various proportions of water to drink according to different habits of customers[1].The volume ratio of leaven and water should be at least 1∶1 and at most 1∶3.
基金Supported by the Foundation for Outstanding Young Scientist in Shandong Province
文摘The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fermentation degrees,but the fermentation speeds all were higher and the diacetyl reduction ability was excellent.The finished beers were golden yellow in appearance,rich and delicate in foam,pleasant in aroma,mellow in body and similar in physicochemical indexes,all in line with domestic beer standards.
