节点文献

豆乳酒发酵条件优化

Optimization of the fermentation conditions for soybean milk wine

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 崔蕊静李汉臣杜茂宝张梅申

【Author】 Cui Ruijing~1 Li Hanchen~1 Du Maobao~2 Zhang Meishen~3 1 Department.of Food Engineering,Hebei Normal University of Science and Technology,Changli 066600,China; 2 Department.of Economy and Trade,Hebei Normal University of Science and Technology,Qinhuangdao,066004,China; 3 Department.Administrative Office of Science and Technology,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang,050051,China

【机构】 河北科技师范学院食品工程系河北科技师范学院经济贸易系河北省农林科学院科技管理处

【摘要】 该文对豆乳酶解液发酵制酒的酿造工艺进行了初步的探讨;通过单因素试验和正交试验,确定出该产品的最佳生产工艺。结果表明,大豆与水1:10制成的豆乳中加入12000 U/L 的木瓜蛋白酶,60℃水解6h,水解液中接种0.15%葡萄酵母菌,加入18%的蔗糖,用柠檬酸调发酵液 pH 值3.4,在25~27℃下发酵7~9d,经陈酿后研制出的豆乳酒风味纯正、酒体丰满、口感、稳定性均较好,不仅含有大豆的营养物质,还有发酵酒的芳香,为充分利用大豆资源开辟了一条新途径。

【Abstract】 The technology of fermented wine made from hydrolysate of soybean milk was preliminaryly studied in this paper.The processing technology was optimized by means of single factor and orthogonal experiments.The results show that:the hydrolysate can be obtained by adding 12000 U/L papain into the soybean milk,in which the ratio of soybean to water is 1:10, and hydrolysising for 6 hours at 60℃.Subsequently,the soybean milk wine can be developed with the hydrolysate under the conditions such as adding 0.15‰ Saccharomyces cervisiae and 18% sugar,regulating its pH value 3.4 with citric acid,fermenting for 7~9 days at 25~27℃ and brewing some time.This product have excellent flavor,plentiful nutritive value,better stability.A new road for utilizing soybeans was developed.

  • 【会议录名称】 中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛论文摘要集
  • 【会议名称】中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛
  • 【会议时间】2007-11
  • 【会议地点】中国浙江杭州
  • 【分类号】TS261.4
  • 【主办单位】中国食品科学技术学会
节点文献中: 

本文链接的文献网络图示:

本文的引文网络