| 响应面法优化马奶酒发酵条件的研究 |
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| 引用本文： | 王璐,李小溪,古丽娜孜,张晨璐,张艺,段莉薇,阎晓菲,武运. 响应面法优化马奶酒发酵条件的研究[J]. 中国酿造, 2014, 0(2): 66-70 |
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| 作者姓名： | 王璐 李小溪 古丽娜孜 张晨璐 张艺 段莉薇 阎晓菲 武运 |
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| 作者单位： | [1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学科学技术学院,新疆乌鲁木齐830052 |
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| 基金项目： | 新疆维吾尔自治区重大专项（201130101-4（2）-2）;新疆农业大学科学技术学院大学生创新项目（2012kcx13） |
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| 摘 要： | 以新鲜马奶为原料,通过考察接菌量(乳酸菌/酵母菌)、发酵温度、发酵时间、糖添加量单因素试验对马奶酒发酵的影响,并借助响应面设计,研究接菌量(乳酸菌/酵母菌)、发酵温度、发酵时间对马奶酒品质的影响。结果表明,最佳发酵条件分别为接菌量(乳酸菌/酵母菌)3%∶5%、发酵温度32℃、发酵时间80h、糖添加量6%。马奶酒酒香清雅,微酸爽口。
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| 关 键 词： | 马奶酒 响应面分析 酒精发酵 |
Optimization of fermentation process for Kumiss by response surface methodology |
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| Affiliation: | WANG Lu,LI Xiaoxi,GU Linazi,ZHANG Chenlu,ZHANG Yi,DUAN Liwei,YAN Xiaofei( 1.College of Food Sciences and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi 830052, China; 2.College of Science and Technology, Xinjiang Agricultural University, Urumqi 830052, China;) |
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| Abstract: | Taking fresh Mare＇s milk as raw materials,the inoculums （lactic acid bacteria：yeast）,fermentation temperature and time,and sugar addition were investigated to develop the influence of three factors on Kumiss quality by single factor experiment and response surface methodology.The results showed that optimal conditions for Kumiss fermentation as follows：inoculums （lactic acid bacteria％ ∶yeast％） 3∶5,fermentation temperature 32℃,fermentation time 80 h,sugar addition 6％.Under this condition,the Kumiss aroma was refreshing and the taste was slightly sour. |
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| Keywords: | Kumiss response surface analysis alcohol fermentation |
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