摘要
以新鲜马奶为原料,通过考察接菌量(乳酸菌/酵母菌)、发酵温度、发酵时间、糖添加量单因素试验对马奶酒发酵的影响,并借助响应面设计,研究接菌量(乳酸菌/酵母菌)、发酵温度、发酵时间对马奶酒品质的影响。结果表明,最佳发酵条件分别为接菌量(乳酸菌/酵母菌)3%∶5%、发酵温度32℃、发酵时间80h、糖添加量6%。马奶酒酒香清雅,微酸爽口。
Taking fresh Mare＇s milk as raw materials,the inoculums （lactic acid bacteria：yeast）,fermentation temperature and time,and sugar addition were investigated to develop the influence of three factors on Kumiss quality by single factor experiment and response surface methodology.The results showed that optimal conditions for Kumiss fermentation as follows：inoculums （lactic acid bacteria％ ∶yeast％） 3∶5,fermentation temperature 32℃,fermentation time 80 h,sugar addition 6％.Under this condition,the Kumiss aroma was refreshing and the taste was slightly sour.
出处
《中国酿造》
CAS
2014年第2期66-70,共5页
China Brewing
基金
新疆维吾尔自治区重大专项(201130101-4(2)-2)
新疆农业大学科学技术学院大学生创新项目(2012kcx13)
关键词
马奶酒
响应面分析
酒精发酵
Kumiss
response surface analysis
alcohol fermentation
