期刊论文

中文

食品研究与开发

1005-6521

2009

30

2

74-77

10.3969/j.issn.1005-6521.2009.02.022

本校为第一机构

为了提高牛奶苹果酒的质量和加工水平,选用果酒酵母,采用蛋白酶水解技术和酒精发酵联用技术对酶解牛奶与苹果汁共同发酵制备牛奶果酒饮料工艺进行研究.通过单因素试验和正交试验获得最佳发酵条件.结果表明,在糖度为12%,发酵温度为30℃,发酵时间为60 h时,牛奶果酒口味较好,此时酒度为2.761 g/100mL,酸度为68 °T,糖度为7.415g/100mL.然后添加适量蔗糖调整糖度为10g/100mL,添加0.1%复合香精进行饮料调配,效果最好.该法生产的牛奶果酒具有口感好、有营养、稳定性好、酒精度低等特点.

In order to improve the quality and technical of the milk apple ratafee, the process was studied with the protein enzyme-hydrolytic technology and the ethanol fermentate techniques. The optimum condition was determined with single factor and orthogonal experiments. The results showed that the taste of ratafee best by the fermentation condition were 12 % sugar content, 30℃, sixty hours fermentate. The alcoholie ity is 2.761 g/100 mL, its acidity is 68 °T,the sugar content is 7.415 g/100 mL.Then the ratafee was added sucrose to adjust sugar con...