乳酒酵母的筛选鉴定和牛奶蒸馏酒的研制

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1、乳酒酵母的筛选鉴定和牛奶蒸馏酒的研制摘要本文从自然发酵酸牛乳中分离得到一株酵母菌T一1，并在研究该菌株与乳酸菌协同性的基础上，研究了以两种菌混合发酵生产牛奶蒸馏酒的工艺。利用自然发酵酸牛乳为分离菌源，从中筛选出两株酵母菌T-1和T-2，经菌株形态和生理生化试验鉴定，确定分别为东方伊萨酵母和单孢酵母，它们发酵后奶酒风味良好。将这两株酵母菌与啤酒酵母、葡萄酒酵母等进行了发酵性能比较，确定风味优良、产酒精适中的东方伊萨酵母T-1作为奶酒生产菌株。研究了东方伊萨酵母T一1与乳酸菌的协同性。通过实验，证实发酵液中添加乳酸菌对促进酵母生长、奶酒风味的改善及酒精度的产生等均是有益的

2、。确定了酵母菌T一1与乳酸菌共同发酵的方式，并乳酸菌添加量为3mL／lOOmL。在添加乳酸菌的前提下，对影响发酵工艺的酵母菌接种量、发酵温度、营养素等因素进行了实验研究，通过L。(34)正交试验设计，确定牛奶酒生产的最佳配方及工艺条件为：牛奶用量30％，营养素添加量为0．079／Kg，酵母菌T-1接种量为1．0X107个／mL，发酵温度为28℃。按优化条件，经蒸馏、复蒸、成分调整等工艺制得奶酒，酒精度为18度，经专家评定，优于市场同类产品。产品中氨基酸和维生素含量丰富。关键词：牛奶蒸馏酒酵母菌筛选鉴定乳酸菌发酵工艺SCREENINGANDIDENTIFICATIONo

3、FWINEYEASTANDDEVELOPMENTDISTILLATIONMILKWINEABSTRACTMILKoFThetechnologyandprocessofdistilledmilkwinewasstudiedinthispaper．TⅣ0strainsofyeastwereseparatedandscreenedfromnaturalfermentedmilk．whichwereid．entifiedasIssatchenkiaorientails(T-1)andSaccharomycesunisporus(T-2)bymorphologyofstrain

4、sandphysiologicalandbiochemicalidentification．Themilkwinehasgoodflavorafterfermentationofthetwostrainsofyeast．Tocomparethefermentationperformanceofthetwostrainswiththebeeryeastandwineyeastetc．，andIssatchenkiaorientails(T-1)wasconfirmedtobeusedasstrainoffermentedmilkwinefortheproductofT-

5、1hasgoodflavorandmoderatealcoh01．ThesynergisticeffectbetweentheT-1andLactobacilluswasstudied．TheexperimentresultindicatesthataddingLactobacillustofermentedmilkisbenefittoimprovethegrowthofyeastT-1．improvethewineflavorandproductionofalcoholandSOon．MixedfermentationmodewithyeastT-1andLact

6、obacilluswasdeterminedandtheinoculationquantityofLactobacilluswas3mL／100mL．OnthepreconditionofaddingLactobacillus，thefactorswouldaffectfermentationtechnologyincludinginoculationquantity,fermentationtemperatureandnutrimentswerestudiedtoo．Anorthogonalexperimentwasdesignedandtheoptimalform

7、ulaandtechnologyfactorsweredeterminedasfollows：milk30％．nutrimentO．07g／kg，yeastT-1inoculationquantity1．0x107cfu／mL，fermentationtemperature28℃．Basedonthisoptimalcondition．milkwinewasproducedafterdistilled，re．distilledandcompositionadiustment．Thealcoholicityofproductwas18degreesof