作　　者： ; ; ;

机构地区： 东北林业大学

出　　处： 《酿酒》 2002年第6期23-26,共4页

摘　　要： 以乳清蛋白多肽水解液为底物 ,利用混合酵母进行发酵 ,优化培养条件 :接种量 8%、起始pH值 6 5、温度 2 8℃ ,乙醇产量可达到 3 95 %以上 ,发酵度达 6 0 % ;风味调配最佳组合为 :酸量 =0 1%、糖量 =7 0 %、β -环状糊精 =0 6 % ;多肽乳清酒与去蛋白乳清酒相比 ,营养成分和风味均得到明显改善。 The hydrolyzed whey was fermented by yeast.The best conditions of yeast growth were determined:the quantity of inoculation was 8%;initial pH was 6.5 and fermentation temperature was 28℃.The results showed that alcohol yield was over 3.95% and the left sugar was only 4%;The optimum recipe of wine polypeptides whey was:acid=0.1%,sugar=7%,β-CD=0.6%.The flavor and nutrition of polypeptides wine is better than the fermented production using whey taken off protein

关 键 词： 乳清 酿酒 工艺条件 多肽乳清酒

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]