摘要
以马奶啤酒为考察对象,通过控制单因素实验确定四个单因素,判断步长,利用Simplex算法确定马奶啤酒发酵控制参数,结果表明:接种总量8%(干酪乳杆菌∶马克思克鲁维酵母菌=1∶2),发酵温度35℃,发酵时间48 h,蔗糖添加量9%及麦芽汁添加量30%为最佳发酵参数,此条件下的综合p H为3.30±0.02,酒精度为5.4%±0.2%vol,感官评分为79±1.4。感官指标,理化指标及卫生指标均符合《GB 19302-2010发酵乳》国标。马奶啤酒发酵控制的研究为新疆地区马乳及其制品的多样性提供了理论与实践基础。
Putting mare＇s milk beer as investigation object,the mare＇s milk beer fermentation control parameters had been conformed by the control of single factor experiment for determine the four factors,judgment step length,Simplex algorithm.The results showed that the best fermentation parameters had been selected as the inoculation amount 8%（ Bacillus casei ∶ Kluy-veromyces marxianus = 1∶ 1）,set 35 ℃ as fermentation temperature,set fermentation time as 48 h,set 9% and 30% as sucrose content and malt juice.Under this condition,p H was selected as 3.30 ± 0.02,degree of alcohol was selected as 5.4% ± 0.2%vol,sensory score was selected as 79 ± 1.4.All indexes above all inculds sensory,physical and chemical,sanitary were recognized by national standard named ＂GB19302-2010 fermented milk＂.Foundation of theory and practice was provided by the study of control of the mare＇s milk beer fermentation for the diversity of mare＇s milk and its products in Xingjiang.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第4期191-196,共6页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑项目(2012BAD44B01-05)
关键词
马奶啤酒
Simplex算法
发酵控制参数
品质分析
mare＇s milk beer
Simplex algorithm
fermentation control optimization
quality analysis
