双歧杆菌奶啤加工工艺研究.PDF

60 2009, Vol. 30, No. 16 食品科学 ※工艺技术 严成 (西南科技大学生命科学与工程学院，四川绵阳 621010) 以鲜牛奶为原料，利用双歧杆菌、保加利亚乳杆菌、嗜热链球菌与酵母菌发酵制成一种低醇、含二氧 化碳的乳饮品。通过研究安琪啤酒高活性干酵母、发酵方式、酵母接种量、发酵温度，得出奶啤发酵的工艺条 件为酵母接种量5% 、乳酸菌发酵剂接种量3% 、发酵温度28 ℃、发酵时间16h 。 双歧杆菌；奶啤；工艺 Development of A Bifidobacterium Milk Beer YAN Cheng (College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China) Abstract ：A new-type drink, which is a low-alcohol milk beer containing carbon dioxide, was made through the fermentation of fresh milk with bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus and yeast. Single-factor method and orthogonal array design were adopted to optimize the fermentation parameters to attain the highest sensory and proper alcohol degree. Compared with other three Angel brand dry yeast products such as wine active dry yeast, high-temperature resistant and highly-active dry yeast, and highly-active dry yeast, beer active dry yeast was more suitable for the production of milk beer because product yielded using it has a pleasant sour-sweet taste and elegant mouthfeel and is a fabulous combination of milk and beer. The best flavor of product was achieved by the simultaneous inoculation of yeast and Lactobacillus starter for fermentation. The optimal fermentation conditions were confirmed as follows: inoculation of 5% yeast and 3% Lactobacillus starter, and fermentation at 28 ℃ for 16 h. Key words ：bifidobacterium ；milk beer ；technology 中图分类号：TS252.42 文献标识码：A 文章编号：1002-6630(2009)16-0060-05 双歧杆菌奶啤为一种发酵型含醇乳饮料，与普通乳 1.2 试剂 饮料相比在香气及内在品质、功能方面都有着鲜明的特 重铬酸钾、氢氧化钠、无水乙醇均为分析纯。 色。在