牛奶酒风味和工艺的研究
毕业论文关键词：牛奶酒 工艺流程 发酵 风味 最优条件
Abstract In this paper, the flavor and technology of milk wine were studied。 The fresh milk and sucrose were mixed together and then were set aside。 The solution began to ferment with the active yeast which has been activated with the 5 % sucrose solution。 Then the milk was activated by adding the Butanedione Streptococcus lactic and citric acid into the milk to improve the taste of milk wine。 At the same time the ethanol fermented inpidually。 Then the activated lactic acid bacteria and yeast liquid with a certain alcohol concentration were fermented and cultivated at the optimum temperature。
The content of alcohol and acidity of the milk wine was detected。 The sample can be sent when it reaches the standard。 The single variable method was used to successive inspect the effect on the flavor from the five influence factors, including inoculation amount of Lactobacillus and Streptococcus pneumoniae (1:1), Inoculation amount of Butanedione Streptococcus lactic, mixed fermentation time, sucrose concentration, amount of added citric acid。 Each factor selects 4 levels to carry on the orthogonal experiment in order to determine the best production processes, simplifying the production process and the best flavor, which can provid a theoretical basis for the large-scale production of milk wine。
Keywords: milk wine, process flow, fermentation, flavor, optimal conditions
目 录
第一章 绪论 1
1。1 引言 1
1。2奶酒中的各种营养成分 2
1。2。1马奶酒的营养成分 2
1。2。2牛奶的营养成分 3
1。2。3牛奶酒的营养成分 4
1。3奶酒的医疗保健作用 5
1。3。1酸马奶的作用 5
1。3。2牛奶的作用 5
1。4 国内外现状 7
1。4。1国内现状 7
1。4。2国外现状 8
第二章 研究的内容及方法 9
2。1材料与设备 9
2。2工艺流程 9
2。3操作要点 9
2。3。1原料的处理 9
2。3。2酵母的活化 9
2。3。3乳酸菌菌种的选择 9
2。3。4乳酸菌的活化 10
2。3。5酒精单独发酵 10
2。3。6混合发酵 10
2。3。7破乳、检验、灌装 10
2。4分析测定方法 10
2。4。1乙醇含量的测定 10
2。4。2酸度测定 10
2。5本章小结 11
第三章 酒精单独发酵工艺条件的确定 12
3。1酒精单独发酵工艺条件的确定单因素试验研究 12
3。1。1德氏乳杆菌与布氏乳杆菌（1:1）的添加量对口味的影响 13
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