| 响应面法优化蒸馏型牛奶酒发酵工艺 |
| |
| 引用本文： | 马荣山,王清,邢艳芳.响应面法优化蒸馏型牛奶酒发酵工艺[J].食品研究与开发,2012,33(1):171-175. |
| |
| 作者姓名： | 马荣山 王清 邢艳芳 |
| |
| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110161 |
| |
| 摘 要： | 以新鲜牛乳为原料,采用响应面法对蒸馏型奶酒的发酵工艺条件进行优化。结果表明,蒸馏型奶酒的最佳发酵工艺条件为初始糖度19.3°Bx,初始pH4.4,酵母菌单独发酵26 h时接入乳酸菌,混合接种量8.3%,在此优化条件下,蒸馏奶酒的酒精体积分数为20.8%。
|
| 关 键 词： | 牛奶酒 蒸馏 发酵工艺 优化 响应面法 |
Optimizing the Fermentation Process for Distilled Milk Wine by Response Surface Methodology |
| |
| MA Rong-shan
,
WANG Qing
,
XING Yan-fang.Optimizing the Fermentation Process for Distilled Milk Wine by Response Surface Methodology[J].Food Research and Developent,2012,33(1):171-175. |
| |
| Authors: | MA Rong-shan WANG Qing XING Yan-fang |
| |
| Affiliation: | (College of Food Science,Shenyang Agriculture University,Shenyang 110161,Liaoning,China) |
| |
| Abstract: | The fresh milk was utilized as raw material,using response surface methodology to optimize the fermentation process conditions of distilled milk wine.Results indicate that,the optimal fermentation process conditions of distilled milk wine were determined as follows: initial sugar content 19.3°Bx,initial pH 4.4,the time that inoculate lactobacillus after yeast separate fermentation 26 h,inoculating amount of mix-fermentation of yeast and lactobacillus 8.3 %,under this optimal condition,the alcoholicity of distilled milk wine was 20.8 %. |
| |
| Keywords: | milk wine distillation fermentation technology optimization response surface methodology |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
