食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 103 - 108

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024798

生产与科研应用

酶法辅助共发酵奶啤的工艺优化

  • 郭水连 ,
  • 赵晓晴 ,
  • 庄钰蓉 ,
  • 黄燕燕 ,
  • 余佳佳 ,
  • 赵珊 ,
  • 刘冬梅
展开
  • (华南理工大学 食品科学与工程学院,广东 广州,510641)
本科生(刘冬梅教授为通讯作者,E-mail:liudm@scut.edu.cn)

收稿日期: 2020-06-18

  修回日期: 2020-09-06

  网络出版日期: 2021-01-13

基金资助

国家自然科学基金(31771908);广州市科技计划项目(201903010015)

收起

Response surface optimization of process conditions for enzyme-assisted co-fermentation of milk beer

  • GUO Shuilian ,
  • ZHAO Xiaoqing ,
  • ZHUANG Yurong ,
  • HUANG Yanyan ,
  • YU Jiajia ,
  • ZHAO Shan ,
  • LIU Dongmei
Expand
  • (School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

Received date: 2020-06-18

  Revised date: 2020-09-06

  Online published: 2021-01-13

Fold

摘要

为优化奶啤生产工艺,以酶法辅助德氏乳杆菌DMLD-H1、嗜热链球菌DMST-H2、安琪酵母共发酵的新型奶啤为研究对象,对酶种类、酶活性、杆菌和球菌比例关系以及酵母数量分别进行单因素实验,再以感官评分为响应值,通过Box-Behnken中心组合建立数学模型确定奶啤最佳生产工艺。结果表明,奶啤的最佳发酵条件为:杆菌和球菌比例为1.5,酵母数量为1.0×107CFU/mL,酶活性为800 U/mL。在该优化条件下,奶啤的感官评分为84.0,与模型预测感官评分84.2基本一致。该试验为一种新型奶啤的开发和研究提供借鉴和理论依据。

关键词： 蛋白酶; 奶啤; 响应面; 酵母菌; 乳酸菌

本文引用格式

郭水连 , 赵晓晴 , 庄钰蓉 , 黄燕燕 , 余佳佳 , 赵珊 , 刘冬梅 . 酶法辅助共发酵奶啤的工艺优化[J]. 食品与发酵工业, 2020 , 46(24) : 103 -108 . DOI: 10.13995/j.cnki.11-1802/ts.024798

Abstract

In order to optimize the production process of milk beer, the new milk beer co-fermented by enzyme-assisted Lactobacillus delbrueckii DMLD-H1, Streptococcus thermophilus DMST-H2 and Angel′s yeast (a commercial yeast) was taken as the research object. Single factor experiments were carried out on enzyme type, enzyme activity, proportion relationship between Bacilli and Coccus, as well as yeast quantity, respectively. Then, with sensory score as the response value, a mathematical model was established by Box-Behnken center combination. The results showed that the optimum fermentation conditions were as follows: the ratio of Bacillus to Coccus was 1.5, the yeast quantity was 1.0×107 CFU/mL, and the enzyme activity was 800 U/mL. Under the optimized conditions, the sensory score of milk beer was 84.0, which was basically consistent with the sensory score of 84.2 predicted by the model. The results of this experiment provide reference and theoretical basis for the development and research of a new type of milk beer.

Key words： protease; milk beer; response surface; yeast; Lactobacillus

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