新型奶啤饮料的工艺优化及品质评价
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摘要
奶啤是以鲜牛奶、麦芽汁、酒花为主要原料,通过从益生菌饮料养乐多中分离纯化的干酪乳杆菌(Lactobacillus casei)与啤酒酵母进行二次发酵制成的一种新型低醇乳饮料,探究酵母菌接种量、啤酒原浆与原发酵乳的体积比、二次发酵温度、二次发酵时间、蔗糖添加量对奶啤发酵品质的影响,通过单因素及正交试验优化奶啤工艺条件。结果表明,最优的奶啤制作工艺为酵母接种量5%,啤酒原浆与原发酵乳的体积比7∶3,二次发酵温度28℃,二次发酵时间16 h。在此优化工艺条件下,奶啤感官评分为89分,酒精度为2.18%vol,酸度为81.36°T,产品呈乳白色,酒香和乳香和谐一体,风味饱满,杀口感较适中,口感细腻、清爽。
Using milk, malt juice and hops as main raw materials, the milk beer, a new low-alcohol beverage, was brewed by the secondary fermentation of Lactobacillus casei isolated and purified from probiotic drink Yakult and beer yeast. In this study, the effects of yeast inoculum, volume ratio of beer pulp to raw fermented milk, secondary fermentation temperature, time and sugar addition on the fermentation quality of milk beer were investigated, and the process conditions of milk beer were optimized by single factor and orthogonal tests. The results showed that the optimum process conditions for milk beer were as follows: yeast inoculum 5%, volume ratio of beer pulp to raw fermented milk 7∶3, secondary fermentation temperature 28 ℃, and time 16 h. Under the optimized process conditions, the sensory score of milk beer was 89, the alcohol content was 2.18% vol, and the acidity was 81.36 °T. The product was milky white, the bouquet and frankincense were harmonious, the flavor was full, the killing taste was moderate, and the taste was delicate and refreshing.
Using milk, malt juice and hops as main raw materials, the milk beer, a new low-alcohol beverage, was brewed by the secondary fermentation of Lactobacillus casei isolated and purified from probiotic drink Yakult and beer yeast. In this study, the effects of yeast inoculum, volume ratio of beer pulp to raw fermented milk, secondary fermentation temperature, time and sugar addition on the fermentation quality of milk beer were investigated, and the process conditions of milk beer were optimized by single factor and orthogonal tests. The results showed that the optimum process conditions for milk beer were as follows: yeast inoculum 5%, volume ratio of beer pulp to raw fermented milk 7∶3, secondary fermentation temperature 28 ℃, and time 16 h. Under the optimized process conditions, the sensory score of milk beer was 89, the alcohol content was 2.18% vol, and the acidity was 81.36 °T. The product was milky white, the bouquet and frankincense were harmonious, the flavor was full, the killing taste was moderate, and the taste was delicate and refreshing.
引文
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[24]孙科.保健型红枣啤酒发酵工艺研究[J].中国酿造,2014,33(1):105-108.
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[29]胡曼.优质奶啤乳源酵母菌的筛选及其活性干粉制备的研究[D].镇江:江苏大学,2017.
[30]尹艳军.乳酒酵母的筛选鉴定和低醇乳酒的研制[D].无锡:江南大学,2005.
[2]史经略,王传荣.奶啤的研制[J].食品科技,2005(2):78-81.
[3]武庆尉.奶酒的类型与风味[J].酿酒科技,2005(12):92-94.
[4]刘荣娜,朴永哲,江国金.奶啤加工工艺的优化[J].中国奶牛,2016,318(10):48-52.
[5]THOREUX K,SCHMUCKER D L.Kefir milk enhances intestinal immunity in young but not old rats[J].J Nutr,2001,131(3):807-812.
[6]KATOKATAOKA A,NISHIDA K,TAKADA M,et al.Fermented milk containing Lactobacillus casei strain shirota preserves the diversity of the gut microbiota and relieves abdominal dysfunction in healthy medical students exposed to academic stress[J].Appl Environ Microbiol,2016,82(12):3649.
[7]TILLEY L,KEPPENS K,KUSHIRO A,et al.A probiotic fermented milk drink containing Lactobacillus casei strain Shirota improves stool consistency of subjects with hard stools[J].Int J Probiot Prebiot,2014,9(1):23-30.
[8]SPANHAAK S.The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans[J].Eur J Clin Nutr,1998,52(12):899-907.
[9]方新阳.克菲尔奶啤的研制[D].天津:天津科技大学,2005.
[10]梁茂文,王呈,赵瑞生.我国发酵型乳酒的开发研究进展[J].现代农业科技,2010(1):335-336.
[11]李新玲,张丹凤,陆东林.低糖奶啤饮料生产工艺与质量控制研究[J].中国乳品工业,2008,36(2):50-52.
[12]胡曼,王亮,巩小芬.优质奶啤乳源酵母菌的筛选及发酵性能的研究[J].中国乳品工业,2017,45(7):27-32.
[13]张翠英,郭兰兰.新型奶啤的研制[J].中国乳业,2005(10):47-50.
[14]王洪志.奶啤生产中乳酸菌对酵母菌发酵作用的研究[J].中国酿造,2009,28(6):134-136.
[15]史经略.仙人掌奶啤的研制[J].中国酿造,2007,26(4):69-72.
[16]王璐,李小溪,古丽娜孜.响应面法优化马奶酒发酵条件的研究[J].中国酿造,2014,33(2):66-70.
[17]GAN-OD N,徐敏,霍贵成.马奶酒发酵剂用菌种的筛选研究[J].中国酿造,2015,34(11):95-98.
[18]严成.双歧杆菌奶啤加工工艺研究[J].食品科学,2009,30(16):60-64.
[19]彭玲,赵云,焦文佳.红枣雪梨汁复合奶啤的研制[J].食品工业,2017(4):67-72.
[20]徐伟,张志坚,毛玉微.开菲尔牛奶啤酒最佳发酵条件的研究[J].食品工业科技,2007(11):181-182.
[21]胡曼,王亮,巩小芬.优质奶啤乳源酵母菌的筛选及发酵性能的研究[J].中国乳品工业,2017(7):45.
[22]杨红敏.奶啤发酵工艺及其香气成分研究[D].保定:河北农业大学,2007.
[23]李宁,王雪静,徐立强.新型饮料苹果奶啤的研制[J].食品科技,2008,33(6):53-56.
[24]孙科.保健型红枣啤酒发酵工艺研究[J].中国酿造,2014,33(1):105-108.
[25]王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003:330-366.
[26]王福荣,凌希利,柳冰雄.工业发酵分析[M].北京:中国轻工业出版社,1979:22-29,32,39-41,126.
[27]中华人民共和国农业部.NY/T 799-2004发酵型含乳饮料[S].上海:农业部食品质量监督检验测试中心,2004.
[28]全国酿酒标准化技术委员会.GB/T 23546-2009奶酒[S].北京:全国食品工业标准化技术委员会,2009.
[29]胡曼.优质奶啤乳源酵母菌的筛选及其活性干粉制备的研究[D].镇江:江苏大学,2017.
[30]尹艳军.乳酒酵母的筛选鉴定和低醇乳酒的研制[D].无锡:江南大学,2005.