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投稿时间：2019-05-27
投稿时间：2019-05-27
中文摘要: 为改善传统开菲尔乳酒的感官特性，试验以开菲尔菌粒、酿酒酵母为发酵剂，牛奶、白砂糖为原料进行新型开菲尔乳酒的酿制。在单因素试验的基础上，选取白砂糖添加量、开菲尔菌粒接种量、酿酒酵母接种量及发酵时间4个因素，以开菲尔乳酒的感官评分与乙酸乙酯的含量为响应值，进行响应面试验。结果表明：新型开菲尔乳酒最优的发酵工艺条件为：白砂糖添加量12.9%、开菲尔菌粒接种量1.2%、酿酒酵母接种量0.4%、发酵时间115 h；在此条件下可获得感官评分为88.1分、乙酸乙酯含量为0.95 g/L的新型开菲尔乳酒。
Abstract:In order to improve the sensory characteristics of traditional Kefir koumiss，using Kefir and Saccharomyces cerevisiae as fermentation starter，new Kefir koumiss was produced by the raw materials of milk and sugar.Based on the single-factor tests，the impact of sugar addition，inoculums concentration of Kefir，inoculums concentration of Saccharomyces cerevisiae and fermentation time on sensory evaluation and the content of ethyl acetate of Kefir koumiss were investigated.The corresponding mathematical models were established by Box-Behnken design.The results showed that the optimal fermentation conditions were determined as follows：sugar addition 12.9%，inoculums concentration of Kefir 1.2%，inoculums concentration of Saccharomyces cerevisiae 0.4%and fermentation time 115 h.Under the optimized conditions，the sensory score of new Kefir koumiss was 88.1，the content of ethyl acetate was 0.95 g/L.
keywords: Kefir Saccharomyces cerevisiae Kefir koumiss flavoring substance response surface methodology
文章编号：202010025 中图分类号： 文献标志码：
基金项目:中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2018JJ020）；香料植物资源开发与利用四川省高校重点实验室开放基金项目（2018XLZ007）；宜宾职业技术学院科研项目（ybzysc18-27）
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