| 利用啤酒废酵母泥生产营养酸奶 |
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| 引用本文： | 李彦. 利用啤酒废酵母泥生产营养酸奶[J]. 包装与食品机械, 2004, 22(5): 33-35 |
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| 作者姓名： | 李彦 |
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| 作者单位： | 湖南省长沙理工大学,湖南,长沙,410077 |
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| 摘 要： | 利用啤酒厂废酵母为原料,通过脱苦、脱臭工艺及自溶,纳米对撞技术,提取其抽提物,可作为富含硒的高蛋白的食品配料添加到酸奶中,啤酒酸奶制作的最佳工艺条件为:啤酒废酵母:牛奶=1:2,接种量1%,加糖量10%,发酵时间4h,培养温度42℃。
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| 关 键 词： | 啤酒废酵母 脱苦 脱臭 纳米对撞 酸奶 最佳工艺 |
| 文章编号： | 1005-1295(2004)05-0033-03 |
| 修稿时间： | 2004-08-31 |
The Technique of Producing Sour Milk From Waste Beer Yeast |
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| LI Yan. The Technique of Producing Sour Milk From Waste Beer Yeast[J]. Packaging and Food Machinery, 2004, 22(5): 33-35 |
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| Authors: | LI Yan |
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| Abstract: | The application of the debitter, deodorization, nami break technique was used in the production of eaten protein from waste beer yeast which has a delicious taste in sour milk producing. Then the optimum conditions of processing technology were obtained through orthogonal test:the ratio of beer yeast to milk 1:2,1% total inoculation concentration, 10% cane sugar, 42℃ fermented temperature and 4 hours fermentation. |
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| Keywords: | waste beer yeast debater deodorization nami break sour milk the best processing technology |
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