摘要此文对牛奶酒的风味和工艺进行探究分析。用新鲜牛乳加入蔗糖搅拌静置，加入用5 %蔗糖溶液重新激活后的活性酵母菌进行发酵，再加入可以增加牛奶酒香气的枸橼酸和二甲基(乙)二酮乳链球菌来使牛奶活化。牛奶被活化后，乙醇再单独发酵，接着将已经活化的乳酸菌和发酵至一定乙醇浓度的酵母醪液搅拌混合，在适宜温度和时间下进行发酵培养，得到牛奶酒。对该牛奶酒进行乙醇和酸度含量检测，达到标准后成品出样。最后通过采用单一变量法对各项影响因素进行测试，对德氏乳杆菌与布氏乳杆菌等量(即1:1)的添加量、二甲基(乙)二酮乳链球菌的添加量、混在一起发酵的时间、发酵后的蔗糖的质量分数大小、枸橼酸质量分数大小这5个影响因素进行测试。除混合发酵时间空白外，对其他四项因素进行正交试验，以得出最优工艺条件，为牛奶酒大规模投入生产提供理论依据。87294
毕业论文关键词：牛奶酒 工艺流程 发酵 风味 最优条件
Abstract In this paper, the flavor and technology of milk wine were studied。 The fresh milk and sucrose were mixed together and then were set aside。 The solution began to ferment with the active yeast which has been activated with the 5 % sucrose solution。 Then the milk was activated by adding the Butanedione Streptococcus lactic and citric acid into the milk to improve the taste of milk wine。 At the same time the ethanol fermented inpidually。 Then the activated lactic acid bacteria and yeast liquid with a certain alcohol concentration were fermented and cultivated at the optimum temperature。
The content of alcohol and acidity of the milk wine was detected。 The sample can be sent when it reaches the standard。 The single variable method was used to successive inspect the effect on the flavor from the five influence factors, including inoculation amount of Lactobacillus and Streptococcus pneumoniae (1:1), Inoculation amount of Butanedione Streptococcus lactic, mixed fermentation time, sucrose concentration, amount of added citric acid。 Each factor selects 4 levels to carry on the orthogonal experiment in order to determine the best production processes, simplifying the production process and the best flavor, which can provid a theoretical basis for the large-scale production of milk wine。
Keywords: milk wine, process flow, fermentation, flavor, optimal conditions
目 录
第一章 绪论 1
1。1 引言 1
1。2奶酒中的各种营养成分 2
1。2。1马奶酒的营养成分 2
1。2。2牛奶的营养成分 3
1。2。3牛奶酒的营养成分 4
1。3奶酒的医疗保健作用 5
1。3。1酸马奶的作用 5
1。3。2牛奶的作用 5
1。4 国内外现状 7
1。4。1国内现状 7
1。4。2国外现状 8
第二章 研究的内容及方法 9
2。1材料与设备 9
2。2工艺流程 9
2。3操作要点 9
2。3。1原料的处理 9
2。3。2酵母的活化 9
2。3。3乳酸菌菌种的选择 9
2。3。4乳酸菌的活化 10
2。3。5酒精单独发酵 10
2。3。6混合发酵 10
2。3。7破乳、检验、灌装 10
2。4分析测定方法 10
2。4。1乙醇含量的测定 10
2。4。2酸度测定 10
2。5本章小结 11
第三章 酒精单独发酵工艺条件的确定 12
3。1酒精单独发酵工艺条件的确定单因素试验研究 12
3。1。1德氏乳杆菌与布氏乳杆菌（1:1）的添加量对口味的影响 13 牛奶酒风味和工艺的研究:http://www.youerw.com/shiping/lunwen_131943.html