| 羊乳双菌发酵饮料酒的研究 |
| |
| 引用本文： | 李永平,张帆. 羊乳双菌发酵饮料酒的研究[J]. 饮料工业, 2011, 14(4): 28-30. DOI: 10.3969/j.issn.1007-7871.2011.04.006 |
| |
| 作者姓名： | 李永平 张帆 |
| |
| 作者单位： | 黑龙江粮食职业学院粮油工程系,黑龙江哈尔滨,150080 |
| |
| 摘 要： | 选用双菌种发酵制备羊乳发酵饮料酒,确定了该饮料酒的的最佳发酵条件。其中,酵母菌最佳发酵条件为:酵母菌添加量0.12%、发酵温度28℃、加糖量10%、发酵时间26h;乳酸菌最佳发酵条件为:发酵时间8h、发酵温度42℃、乳酸菌添加量0.10‰。采用上述工艺条件发酵得到的羊乳发酵饮料酒,外观澄清透明、香气饱满,风味纯正。
|
| 关 键 词： | 羊乳酒 发酵 饮料 |
Research on a double strains-fermented alcoholic goat milk beverage |
| |
| LI Yong-ping,ZHANG Fan. Research on a double strains-fermented alcoholic goat milk beverage[J]. Beverage Industry, 2011, 14(4): 28-30. DOI: 10.3969/j.issn.1007-7871.2011.04.006 |
| |
| Authors: | LI Yong-ping ZHANG Fan |
| |
| Affiliation: | (Institute of Cereal and Oil Engineering,Heilongjiang Vocational College of Cereal,Harbin 150080,Heilongjiang,China) |
| |
| Abstract: | An alcoholic beverage was made from goat milk by fermentation with double strains.The optimum fermentation conditions were determined,of which the fermentation conditions with yeast were 0.12% yeast,28℃,10% sugar and 26 h;and those with lactic acid bacteria were 0.10‰ lactic acid bacteria,42℃ and 8 h.The beverage obtained under the above conditions was featured by clear and transparent appearance,rich aroma and genuine flavor. |
| |
| Keywords: | alcoholic goat milk beverage fermentation beverage |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
