乳清奶酒发酵最佳工艺条件的研究

乳清奶酒因其具有丰富的营养价值和独特的风味而深受广大消费者的喜爱。本试验采用乳清粉为原料,研究奶酒发酵生产工艺。配制10%的乳清粉溶液,在35℃下用0.7%乳糖酶水解乳清粉3 h,然后向其中添加30%的蔗糖,经高压灭菌锅121℃,15 min的杀菌处理,冷却至28℃,添加1%酵母进行发酵,在25℃下发酵5 d~7 d,生产出具有奶香风味的乳清奶酒。经正交试验,得出发酵的最佳条件为：添加蔗糖量为30%,酵母菌发酵温度25℃,酵母添加量1%。

Study on Optimization of Processing Parameters for Whey Win

Because whey milk wine had rich nutritional value and unique flavor,it was loved by the majority of consumers.The paper studied the milk wine fermentation process with whey powder as raw material.First,preparing 10 % the whey solution,this was hydrolyzed by 0.7 % lactase for 3 h under the condition of 35 ℃.Then it was fermented at 25 ℃ for 5 days~7 days,by adding 30 % sucrose,the high-pressure autoclaves 121 ℃,15 min of sterilization and cooling to 28 ℃,and adding 1 % yeast,and a milky flavor of whey milk wine was produced.Through the pilot orthogonal test,the best conditions for fermentation could be obtained： sugar for 30 %,yeast fermented temperature 25 ℃,bacteria volume 1 %.