摘要
以牛乳为原料,利用酵母菌和乳酸菌混合发酵生产低醇乳酒。研究影响发酵工艺的主要因素,确定发酵生产低醇乳酒的最佳工艺条件为:酵母菌接种量为3%,起始pH值4.5,发酵温度为30℃。
Low-alcohol milk wine was produced by mixed of yeasts and lactobacillus with milk as raw material.The factors affecting fermentation technology were studied in this paper.The optimal fermentation conditions were obtained as followed：inoculation quantity of yeast is 3 %,initial pH4.5,fermentation temperature 30 ℃.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期100-102,共3页
Food Research and Development
关键词
低醇乳酒
发酵
工艺条件
low-alcohol milk wine
fermentation
technology conditions
