利用传统酸牛乳酒的发酵剂——开菲尔粒(Kefir-grains)制作的发酵剂,对板栗乳与牛乳的混合原料进行发酵,采用L9(34)正交试验设计筛选制备开菲尔板栗乳的最佳发酵条件。结果表明,当板栗乳添加量为15%,接种量为8%,发酵温度25℃,发酵时间19 h,所得产品的酸度为86.98°T,乙醇体积分数为0.21%,所得产品口感细腻、酸度适中、风味柔和。
Using chestnut milk and milk as raw material,the processing of chestnut-Kefir fermented milk were studied in details in this essay. The optimal fermentation conditions were determined by L9( 34) orthogonal tests. The results showed that alcohol content was 0. 21% and acidity was 86. 98 ° T under the following conditions: chestnut milk content 15%,inoculation volume 8%,and fermented at 25 ℃ for 19 hours. The final product possessed smooth taste,mild acidity,gentle and specific flavor.
