摘要
为探讨乳清雪菊酒的加工技术,以新疆干酪副产物乳清与雪菊为原料,通过单因素试验与响应面试验设计优化乳清雪菊酒的发酵工艺条件。试验结果表明,乳清雪菊酒的最佳发酵工艺为:马克思克鲁维酵母菌:酿酒酵母菌:干酪乳杆菌的接种比例6%:6%:2%,发酵时间102 h,发酵温度30℃。在此条件下,乳清雪菊酒的酒精度可达5.93%vol,总酸为6.48 g/L,乳清雪菊酒呈淡橘黄色,拥有乳清与雪菊混合的芳香气味,乳香与花香协调,酒体柔和。
To research the technology of whey Coreopsis tintoria wine, using whey （a by-product from Xinjiang cheese-making） and C. tintoria as raw material, the optimum technological conditions were optimized through single factor experiments and response surface methodology. Experimental results showed that the optimum whey C. tintoria wine fermentation process were Kluyveromyces marxianus： Saccharomyces cerevisiae： Lactobacillus casei inoculum ratio 6%：6%：2%, fermentation time 102 h and temperature 30℃. Under the conditions, the alcohol content of the wine was 5.93%vol, total acid content was 6.48 g/L. The whey C. tintoria wine was soft with pale orange color, had the aroma of whey mixed with C. tintoria, frankincense, coordinated with flowers.
作者
张亚南
付二冬
刘伟
王沛
王威
古丽娜孜
田歌
吴浩天
马文瑞
张志臻
武运
ZHANG Yanan FU Erdong LIU Wei WANG Pei WANG Wei GULINAZI TIAN Ge WU Haotian MA Wenrui ZHANG Zhizhen WU Yun(College of Food Sciences and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi 830052, China College of Science and Technology, Xinjiang Agricultural University, Ummqi 830052, China)
出处
《中国酿造》
CAS
北大核心
2017年第4期109-113,共5页
China Brewing
基金
"十二五"国家科技支撑项目(2012BAD44B01-05)
企业横向合作项目(XJNDRY-002)
新疆农业大学自治区级大学生创新训练项目(201610758080)
关键词
乳清
雪菊
酒精发酵
工艺优化
whey
Coreopsis tintoria
alcoholic fermentation
process optimization
