摘要
采用蛋白酶水解乳清粉,对乳清多肽进行酵母菌发酵,并对发酵所得乳清酒进行风味调配。乳清粉最佳的水解条件为:酶浓度与底物浓度之比为1%、温度60℃、pH9.0、时间120min,水解度21.22%。乳清多肽酒的最优发酵条件:接种量5%、起始pH7.5、温度22℃、发酵60h,酒精度可达到3.9%。多肽乳清酒的最佳基本调配是总酸(苹果酸:柠檬酸=1:1)为0.1%、蔗糖为7%、环状糊精为0.6%。
Whey wine was fermented by yeast with whey poly-peptides hydrolyzed from whey powder by proteinase. The optimum conditions for the hydrolysis of whey powder by proteinase were [E/S] 1%, at 60℃ and pH 9.0 for 120 min, and the hydrolysis degree was 21.22%. The optimum conditions for the fermentation of whey poly-peptides by yeast were inoculums 5%, initial pH 7.5, at 22℃ for 60 h, and alcohol content reached up to 3.9%. The optimum composition of whey poly-peptides wine was the acid content （malic acid ： citric acid = 1：1） 0.1%, sugar 7% and cyclodextrin 0.6%.
出处
《中国酿造》
CAS
北大核心
2006年第4期33-38,共6页
China Brewing
关键词
乳清多肽
发酵
乳清多肽酒
whey poly-peptides
fermentation
whey poly-peptides liquor
