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| 乳清多肽的制备及乳清多肽酒的研制 | |
| 引用本文： | 齐海萍,胡文忠,范圣第. 乳清多肽的制备及乳清多肽酒的研制[J]. 酿酒, 2005, 32(6): 53-55 |
| 作者姓名： | 齐海萍 胡文忠 范圣第 |
| 作者单位： | 大连民族学院生命科学学院食品工程系;大连民族学院生命科学学院食品工程系;大连民族学院生命科学学院食品工程系 |
| 摘 要： | 采用蛋白酶水解乳清粉,并对乳清多肽进行酵母菌发酵,并对发酵所得乳清酒进行风味调配。乳清粉最佳的水解条件为:[E/S]=1%、T=60℃、pH=9.0、时间=120min,水解度为DH=21.22%。乳清多肽酒的最优发酵条件:接种量为5%、起始pH为7.5、温度为22℃、发酵60h,酒度可达到3.9。多肽乳清酒的最佳基本调配是:酸量(苹果酸:柠檬酸=1:1)为0.1%、蔗糖为7%、环状糊精为0.6%。 |
| 关 键 词： | 乳清多肽 发酵 乳清多肽酒 |
| 文章编号： | 1002-8110（2005）06-0053-03 |
| 收稿时间： | 2005-08-30 |
| 修稿时间： | 2005-08-25 |
Preparation Whey Polypeptide and the Development of Whey Polypeptide Wine |
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| QI Hai-ping,HU Wen-zhong,FAN Sheng-di. Preparation Whey Polypeptide and the Development of Whey Polypeptide Wine[J]. Liquor Making, 2005, 32(6): 53-55 | |
| Authors: | QI Hai-ping HU Wen-zhong FAN Sheng-di |
| Abstract: | With self-selected yeast Y-4-1, fermentation of fruit wine from the raw material of Carica papaye from Changyang County, Hubei Province was studied. Through addition with sugars, major fermentation, secondary fermentation, filtration and pasteurization, the papaya wine was made, which is clear and good both in flavor and taste, with 7%(v/v) alcohol content. |
| Keywords: | whey polypeptide fermentation whey polypeptide wine |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |