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摘要：奶酒是以乳或乳制品为原料，如鲜乳、脱脂乳、乳清等发酵加工制成，以其独特的风和悠久的历史在我国的酒文化百花园里独树一帜。本课题通过研究开菲尔牛奶酒前发酵的酒曲种类、酒曲接种量以及发酵温度，确定了适宜的前发酵工艺。通过对开菲尔菌体的接种量、补糖量及种类、后发酵温度、后发酵时间进行单因素与正交试验，以酒精度、pH值、残糖含量与感官品质评定为指标，确定了适宜的后发酵工艺条件。经过实验得出：在前发酵时期，选用SY型酵母菌作为前发酵菌种，接种量4%，30℃下发酵50h。后发酵中补葡萄糖4%，开菲尔菌体接种量为5.5%，在30℃下发酵95h，牛奶酒酒精度达到7.8%，残糖2.71g，pH5.7。酒体澄清透明，无明显沉淀物与杂质，酒气浓郁并伴有奶香气，酸甜度适中符合大部分人群的口。20668
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毕业论文关键词： 牛奶酒；发酵；开菲尔
Develop the milk wine
Abstract：Kumiss is as raw milk or dairy products, such as milk, skim milk, whey and other fermented processed into its unique flavor and a long history of wine culture flowers in our garden unique. The issue before the study kefir milk fermented wine by wine yeast species, wine yeast inoculation and fermentation temperature, determine the appropriate pre-fermentation process. By Phil off bacterial inoculum, the amount and type of carbohydrate supplement, the fermentation temperature, fermentation time after the single factor and orthogonal experiment to alcohol content, pH, residual sugar content and sensory quality indicators assessed to determine after fermentation, the optimum process conditions. After the experimental results: the first fermentation period, the choice of SY-type yeast strains as before fermentation, inoculum 4% at 30℃fermentation 50h. After the fermentation of glucose supplement of 4%, kefir bacterial inoculum was 5.5% at 30℃ fermentation 95h, milk, wine, alcohol content of 7.8% residual sugar2.71g, pH5.7. Wine is clear and transparent, no sediment and impurities, the alcohol and accompanied by milk rich aroma, sweet and sour moderate line with the tastes of the majority of the population.
KeyWords： milk wine；fermentation；Kefir
目 录
1 绪论 - 1 -
1.1 本课题的国内外研究进展 - 1 -
1.1.1 奶酒的类型 - 1 -
1.1.2 奶酒的酒精度 - 1 -
1.1.3 饮用方式 - 1 -
1.1.4 国内牛乳酒(Kefir)的历史、发展状况 - 1 -
1.1.5 国外牛乳酒(Kefir)的历史、发展状况 - 3 -
1.2 本课题的研究目的和意义 - 3 -
1.2.1 Kefir牛奶酒的保健功能 - 3 -
1.2.2 21世纪的发展前景 - 3 -
2 材料与方法 - 5 -
2.1 实验材料 - 5 -
2.1.1 仪器设备 - 5 -
2.1.2 试剂 - 5 -
2.2 分析方法 - 6 -
2.2.1 pH值的测定 - 6 -
2.2.2 残糖含量的测定 - 6 -
2.2.3 酒精度的测定 - 7 -
2.3 实验方法 - 7 -
2.3.1 酵母菌菌种的活化 - 7 -
2.3.2 测定SY型酵母菌、RW型酵母菌的生长曲线 - 7 -
2.3.3 牛奶液的配制 - 7 -
2.3.4 前发酵工艺研究 - 7 -
2.3.5 后发酵工艺研究 - 8 -
2.3.6 后发酵正交实验 - 8 -
3 结果与讨论 - 9 -
3.1 SY型酵母菌、RW型酵母菌的生长曲线 - 9 -