【摘要】 本文利用开菲尔粒中分离的酵母菌和乳球菌采用两步发酵法研制开菲尔牛奶酒。针对影响牛奶酒制品最终品质的三个因素,采用三因素三水平L9(34)正交试验确定了功能性开菲尔牛奶酒的最佳发酵条件。成品开菲尔牛奶酒口感细腻、酸度适中,风味柔和,有浓郁的醇香和酯香味。更多还原

【Abstract】 In this paper, fermented milk koumiss was produced through two step fermentation, using lactococcus and yeastswhich are separated from Kefir grains. For three factors which affect quality of fermented milk koumiss ultimately, the optimalfermentation conditions of Kefir fermented milk koumiss are determined by using orthogonal experiments L9(34). Final productsare as follow: smooth taste, mild acidity, gentle flavor, denseness alcohol and ester aroma.更多还原