| 双歧椰汁米酒实验室生产工艺的研究 |
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| 引用本文： | 朱辉,张德纯,刘明方,王春耀,刘胜男. 双歧椰汁米酒实验室生产工艺的研究[J]. 中国微生态学杂志, 2011, 23(11): 982-985 |
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| 作者姓名： | 朱辉 张德纯 刘明方 王春耀 刘胜男 |
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| 作者单位： | 重庆医科大学分子医学与肿瘤研究中心;病原生物学教研室,重庆400016 |
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| 摘 要： | 目的 以优质糯米和椰汁为原料,通过双歧杆菌和酿酒酵母共生发酵研制出一种功能性的米酒.方法 采用正交试验设计的方法得到了双歧杆菌和酿酒酵母最佳的共生发酵条件.结果 最佳的共生发酵条件是:发酵温度35℃、双歧杆菌接种量3％、酿酒酵母接种量2％、发酵时间16 h,再通过添加30％酿酒酵母单独发酵产物之后,研制出双歧椰汁米酒.结论 采用此工艺生产的功能性米酒既有椰汁的果香味又有米酒的醇香味,口感柔和,易于接受.
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| 关 键 词： | 双歧杆菌 椰汁 功能性米酒 生产工艺 |
Experimental study on process used for producing Bifidobacterium coconut rice wine |
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| ZHU Hui , ZHANG De-chun , LIU Ming-fang , WANG Chun-yao , LIU Sheng-nan. Experimental study on process used for producing Bifidobacterium coconut rice wine[J]. Chinese Journal of Microecology, 2011, 23(11): 982-985 |
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| Authors: | ZHU Hui ZHANG De-chun LIU Ming-fang WANG Chun-yao LIU Sheng-nan |
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| Affiliation: | ZHU Hui,ZHANG De-chun,LIU Ming-fang,WANG Chun-yao,LIU Sheng-nan (Department of Pathogenic Biology,Molecular Medicine & Tumor Research Center,Chongqing Medical University,Chongqing 400016,China) |
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| Abstract: | Objective Using high quality glutinous rice and coconut juice as raw material to develop a functional rice wine through Bifidobacterium and S.cerevisiae symbiotic fermentation. Method We selected orthogonal design method to get optimal symbiotic fermentation conditions of Bifidobacterium and S.cerevisiae and then added separate fermented producte by S.cerevisiae,eventually getting the process used for producing Bifidobacterium coconut rice wine. Result The best symbiotic fermentation conditions were as foll... |
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| Keywords: | Bifidobacterium Coconut Functional rice wine Production process |
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