作　　者： ; ; ; ; ; (许新军）;

机构地区： 河北农业大学食品科技学院

出　　处： 《食品与机械》 2007年第2期111-113,共3页

摘　　要： 以鲜奶为主要原料,通过发酵试验和感官评定,筛选出发酵风味好的菌株,探究奶啤饮料的工艺配方并进行奶啤稳定性研究。结果表明:利用啤酒酵母发酵,奶啤风味最好;当酵母接种量为4%,蔗糖添加量为8%,发酵温度为30℃,发酵时间为15h时生产的奶啤饮料风味最佳,而当CMC添加量为0.5%,黄原胶添加量为0.2%时,稳定性较好。 In this paper Milk-Beer was fermented. Based on fermentation and senses test, the microzyme of milk-beer tasted good was screened out. The fermentation craft and the stability of the milk beer was discussed. The results showed that the flavor of the milk-beer was best when used The USA microzyme. The optimal fermention conditions are as follows： milk fermented under30 ℃, 15 h with microzyme 4% and sugar8% added. And its stabilization was best as the adding quantity of xanthic acid was 0.2% and CMC0.5%.

关 键 词： 奶啤饮料 风味 发酵工艺 稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]