作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《中国乳品工业》 2012年第5期27-29,50,共4页

摘　　要： 以切达干酪乳清为原料,以发酵液总酸度、残糖(乳糖)质量分数和pH值为指标,研究了kefir和酿酒酵母接种量,发酵温度和pH值等因素对乳清发酵的影响。结果表明,接种质量浓度为100 g/L的kefir菌种,发酵12 h后调节发酵液的pH值至6.5,发酵温度为35℃,,并添加质量浓度为2 g/L的酿酒酵母能加快发酵速度,使发酵液的乳糖质量分数在60 h内降低至0.08%以下,并且使产品具有协调的爽快酸味和kefir传统风味。 In this study, Cheddar cheese whey as material, fermentation broth total acidity, residual sugar （lactose） content and pH as an indicator, the effect of the amount of kefir and saccharomyces cerevisiae inoculation, fermentation temperature, and the pH on whey fermentation was studied. The results showed that when inoculating 100 g/L kefir, adjusting the fermentation broth pH after 12 h to 6.5, the temperature 35 ℃, and adding 2 g/L saccharomyces cerevisiae, the fermentation rate could be speeded up, and the lactose content of the fermentation liquid reduced to 0.08% or less within 60 h. Products are coordinated with frank sour and low alcohol flavor.

关 键 词： 乳清 发酵 乳糖

领　　域： [轻工技术与工程] [轻工技术与工程]