| 鲜牛乳饮料酒的研究 |
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| 引用本文： | 冯哲.鲜牛乳饮料酒的研究[J].饮料工业,2012,15(7):25-27. |
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| 作者姓名： | 冯哲 |
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| 作者单位： | 黑龙江粮食职业学院粮油工程系,黑龙江哈尔滨,150080 |
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| 摘 要： | 以鲜牛乳为主要原料，蔗糖为辅料，利用酵母菌和乳酸菌混合协同发酵，制作鲜牛乳饮料酒。牛乳发酵饮料酒的最佳发酵工艺条件为：乳酸菌0．1‰、酵母菌1．2‰、白砂糖12％；乳酸菌和酵母菌协同发酵，发酵分两步进行，前发酵在30qE下发酵32h，后发酵在42℃下发酵6h。采用上述工艺条件发酵得到的牛乳饮料酒，外观澄清透明，香气饱满，风味纯正。
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| 关 键 词： | 牛乳 发酵 饮料 |
Research on a fermented alcoholic beverage of cow milk |
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| FENG Zhe.Research on a fermented alcoholic beverage of cow milk[J].Beverage Industry,2012,15(7):25-27. |
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| Authors: | FENG Zhe |
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| Affiliation: | FENG Zhe(Institute of Grain and Oil Engineering,Heilongjiang Grain Vocational College,Harbin 150080,Heilongjiang,China) |
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| Abstract: | Cow milk and sugar were mixed and subjected to synergistic fermentation by yeast and Lactobacillus to give an alcoholic beverage.The optimum fermentation conditions for the beverage included Lactobacillus 0.1‰,yeast 1.2‰ and sugar 12%;and the synergistic fermentation consisting of 2 phases-primary fermentation by yeast at 30℃ for 32 h and secondary fermentation by Lactobacillus at 42℃ for 6 h.The fermented beverage obtained under the above conditions was characterized by clear appearance,full aroma and genuine flavor. |
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| Keywords: | cow milk fermentation beverage |
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