葡萄汁奶酒发酵工艺研究

本文以牛奶和葡萄为原料,通过单因素和正交试验优化了葡萄汁奶酒的发酵工艺。结果表明,影响葡萄汁奶酒感官评分因素的强弱顺序依次为发酵温度>接种量>发酵时间>蔗糖添加量>葡萄汁添加量,通过计算发现最佳组合为发酵温度25℃,发酵时间5d,接种量1.00%∶0.50%∶1.50%,蔗糖添加量8%,葡萄汁添加量11%。该组合酿制的葡萄汁奶酒感官评分最高,为92分。经测得,葡萄汁奶酒在最佳发酵工艺条件下的总糖为9.5g/L、酒精体积分数为6.8%,总酸质量浓度为7.2g/L,氨基酸态氮质量浓度为0.21g/L。该葡萄汁奶酒中的天门冬氨酸、谷氨酸、异亮氨酸、亮氨酸、赖氨酸和脯氨酸含量显著高于奶酒和牛奶中的含量(P<0.05)。

Study on Fermentation Technology of Grape Juice Milk Wine

In this paper,the fermentation technology of grape juice milk wine was optimized by single factor and orthogonal test with milk and grape as raw materials.The results showed that the order of factors affecting the sensory score of grape milk wine was fermentation temperature>inoculation amount>fermentation time>sucrose addition amount>grape juice addition amount.The best combination was fermentation temperature 28℃,fermentation time 5 days,inoculation amount 1.00%:0.50%:1.50%,sucrose addition amount 8%,and grape juice addition amount 11%.The sensory score of grape juice milk wine brewed by this combination was 92.Under the optimum fermentation conditions,the total sugar,alcohol volume fraction,total acid concentration and amino acid nitrogen concentration of grape milk wine were 9.5g/L,6.8%,7.2g/L and 0.21g/L respectively.The contents of aspartic acid,glutamic acid,isoleucine,leucine,lysine and proline in the grape juice milk wine were significantly higher than those in the milk wine and milk(P<0.05).