摘要
筛选了一株产CO2能力较强的酒精酵母,研究了以脱脂乳为原料,以乳酸菌和酒精酵母混合发酵制备含醇发酵乳饮料的关键工艺条件。结果表明:选用编号为1515的酒精酵母,采用分步发酵工艺,乳酸菌接种量为5%(L.b:S.t=1:1),发酵温度为42℃,时间为4.5h,酵母接种量为1.5%,发酵温度32℃,时间20h,在上述的条件下,可获得溶液粘稠、均一稳定、酸味适中,有酵母发酵醇香味,口感较好的含醇发酵乳。
A strain of alcohol yeast had been screened in this paper. Key technology of fermented milk produced by lactobacillus and alcohol yeast was studied. The results showed that NO 1515 alcohol yeast, step fermentation technology, 5% lactobacillus （L.b：S.t=1：1）,42℃,4.5h, 1.5%yeast,32℃,20h was the optimal condition. Fermented milk with alcohol was sticky, moderate, and full of aroma.
出处
《四川食品与发酵》
2007年第5期47-51,共5页
Sichuan Food and Fermentation
关键词
发酵乳
酒精
酵母菌
乳酸菌
分步发酵
fermented milk
alcohol
yeast
lactohacillus
step fermentation
