奶啤發(fā)酵工藝及其香氣成分研究.pdf

1、河北農(nóng)業(yè)大學(xué)碩士學(xué)位論文奶啤發(fā)酵工藝及其香氣成分研究姓名：楊紅敏申請學(xué)位級別：碩士專業(yè)：微生物學(xué)指導(dǎo)教師：張偉20070609StudyonfermentationtechnologyandaromacomponentofmilkbeerAuthor：HongminYangSupe=Ⅳisor：ProZhangWeiMajor：MicrobiologyAbstract‘AbeveragecalledrniIkbeerismadefrom

2、缸shmilkwhichisairtightsterilizedThemiu‘beerisfermentedbyyeastandluctobacillusWt也theneedofnewproductnew乜stc，lOWalcoholbeveragebyfermentedisthecurrentItissatisfiedofpeople’sconsumptionofmilkw油thedevelopmentoffermented蛐prod

3、uctitsofsignificantforgetingtothebottomofprocessofmilkproductandpromotingtheindustrialWocessofclairyindustry111egrowthcurveofUSAbeeryeastAngleactivedrybeeryeast，QingDaob晰yeast，Japanbeeryeastwgremensuratedinthis曰cpc抽饑tali

4、o幾Basedonsensetestandcomparedwiththefermentationl刪ormaneeofthefourstrains，themicrozymeofmilkbeertastedgoodwasscreenedoutThefermentationproductofbeeryeasthadgoodflavorUSAbeeyeastwasconfirmendtobeusedasstrainoffermentedmil

5、kbeerOntheconditionoflaboratory，basedonmainlymaterialoffreshmi比thefactorsaffectingfermentationtechnologysuchastheinoculationquantitysucroseadditionquantityfermentationtemperature，initialpHvaluewerealsostudiedAlcoholicity

6、andSellSetestwascarriedoutOnthebasicofaboveanorthogonalexperilIlent哪designedandtheoptiIllaltechnologyfactorswere船follows：yeastinoculationquantitywas2x100個(gè)，mL，SLICro＆eadditionquantitywas8％，fermentationtemperaturewas30℃，fe

7、rmentationtimewas15hoursThemilkbeerhasagoodflavoLalcohoHcitywas；O80％～090％11hefactorshomogenatingconditionswhichaffectingmi／kbecrrsstability懈studied們1ehomogenatingconditionswereconfirmed：homogetmtionpressurewasl5～21MPahom

8、ogenationtemperaturewas60℃Thefactorssuch笛stabilizers。emulsifterswerealsostudiedOnthebasicofabove齟orthogonalexperimentwasdesignedmresultshowed：theoptimalformulafactorsweieasfollows：CMCadditionquantityWas050％，xanthicacidad

9、ditionquantityWas010％$xl腳osefattyucidesteradditionquantitywas015％，trisodiumcitrateadditionquantitywas015％BasedontheabovetrialIOLfermentationtesthadbeenconductedTheresultsshowedthatthefermentationtimewasabout15hours皿eprod

10、uctwasivorywhite，tastyandrefreshingaharmoniousblendfiInofmilkfragranceandfullbodiedalcoholaroma11地productsizedupthequalityrequestBytheanalysisofEliter～AA～milkbeerhadgeneralandabundantaminoacidThetotalofaminoacidwas810rag