| 新型低醇奶酒生产工艺的研究 |
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| 引用本文： | 李凤林,王盛运.新型低醇奶酒生产工艺的研究[J].饮料工业,2009,12(1). |
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| 作者姓名： | 李凤林 王盛运 |
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| 作者单位： | 吉林农业科技学院生物工程学院,吉林省,吉林市,132101 |
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| 摘 要： | 以牛奶为主要原料,经酒精发酵与乳酸发酵后制成新型低醇奶酒,通过各项实验确定出了酒精单独发酵及混合发酵的工艺条件,简化了生产工艺,为其大规模的推广和生产提供借鉴.
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| 关 键 词： | 奶酒 酒精发酵 混合发酵 |
Study on production process of new fermented kumiss |
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| LI Feng-lin,WANG Sheng-yun.Study on production process of new fermented kumiss[J].Beverage Industry,2009,12(1). |
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| Authors: | LI Feng-lin WANG Sheng-yun |
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| Affiliation: | Department of Bioengineering;Jilin Agricultural Science and Technology College;Jilin City 132101;Jilin;China |
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| Abstract: | A new type of kumiss was made from fresh milk as the main raw material by alcoholic fermentation and lactic acid fermentation.The optimal technological conditions of alcoholic or mixed fermentation were determined through experiments,and the production process was simplified with a view of providing references for the promotion of large-scale production. |
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| Keywords: | kumiss alcoholic fermentation mixed fermentation |
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