| 乳清饮料酒研制及其风味物质研究 |
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| 引用本文： | 宗绪岩,李丽,罗惠波,边名鸿,付涛,江文涛.乳清饮料酒研制及其风味物质研究[J].四川理工学院学报(自然科学版),2011(6):636-639. |
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| 作者姓名： | 宗绪岩 李丽 罗惠波 边名鸿 付涛 江文涛 |
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| 作者单位： | 四川理工学院生物工程学院;酿酒生物技术及应用四川省重点实验室 |
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| 基金项目： | 酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2010-12);四川理工学院科技项目(2010XJKRL002) |
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| 摘 要： | 为了更好的利用干酪加工行业的副产物乳清,选择不同的酒用酵母,按不同比例接种后进行发酵生产乳清饮料酒,对发酵液进行理化指标、感官评价、气相色谱—质谱联用分析。结果表明:乳清饮料酒的最佳生产工艺为添加蔗糖至12%固形物,接种酵母B至1.5e7个/mL,28℃主发酵5～7天,15℃后发酵20天;乳清饮料酒中酒精度7%～8%,色泽黄绿,清透,奶香浓郁,酒香突出,口味协调。
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| 关 键 词： | 发酵 理化指标 感官评价 气相色谱—质谱联用 |
Study on Development and Flavor Substance of Whey Beverage Wine |
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| ZONG Xu-yan,LI Li,LUO Hui-bo,BIAN Ming-hong,FU Tao,JIANG Wen-tao.Study on Development and Flavor Substance of Whey Beverage Wine[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2011(6):636-639. |
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| Authors: | ZONG Xu-yan LI Li LUO Hui-bo BIAN Ming-hong FU Tao JIANG Wen-tao |
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| Institution: | 1,2(1.School of Biotechnology Engineering,Sichuan University of Science & Engineering,Zigong 643000,China;2.Liquor Making Biological Technology & Application of Key Laboratory of Sichuan Province,Zigong 643000,China) |
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| Abstract: | In order to make better use of whey which is by-product of cheese processing industry,whey beverage wine is fermented with different wine yeasts and different proportions.Physicochemical index,sensory evaluation,gas chromatography-mass spectrometry of the fermentation liquid are analyzed.The results indicate that best whey beverage wine production technology is adding sucrose to 12% solids,inoculating yeast B to 1.5e7/mL,keeping main fermentation at 28℃ for 5～7 days,post-fermentation at 15℃ for 20 days.Whey beverage wine is yellow,clear,rich creamy,highlight bouquet,harmonious taste.Alcohol content of whey beverage wine is 7% to 8%. |
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| Keywords: | fermentation physicochemical index sensory evaluation gas chromatography-mass spectrometry |
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