Optimization Technology of Fermented Yak Whey Wine

MAO Ting; QI Hongshan; JI Bin; ZHENG Qun; GUO Qi; MU Yongsong; MAO Xueqin; WANG Zhiye

doi:10.13386/j.issn1002-0306.2020090309

Volume 42 Issue 13

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(13): 202-209. > DOI: 10.13386/j.issn1002-0306.2020090309

MAO Ting, QI Hongshan, JI Bin, et al. Optimization Technology of Fermented Yak Whey Wine [J]. Science and Technology of Food Industry, 2021, 42(13): 202−209. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090309.

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Optimization Technology of Fermented Yak Whey Wine

1.
Key Laboratory of Microbial Resources Exploitation and Application of Gsnsu Province, Institute of Biology, Gansu Academy of Sciences, Lanzhou 730000, China
2.
Gansu Huarui Agriculture Co., Ltd., Zhangye 734500, China
3.
Qinghai Golden Qilian Dairy Co., Ltd., Qilian 810400, China

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Received Date: September 28, 2020
Available Online: May 20, 2021

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Abstract

Abstract

This study established a two-stage fermentation process through the response surface optimization for the value-added utilization of the whey from the cheese production. In the study, a mathematical model was designed by use of Box-Behnken method, in which the alcohol content of the mash as the response value and the fermentation temperature, total inoculum, the fermentation time and initial pH as the dependent variable. Then the final product wine was evaluated and analyzed according to the various physical and chemical indicators such as amino acid and organic acid content. The result indicated that based on the two-stage fermentation process the lactose content in whey was 0.8% and the utilization rate of lactose reached 92.7% by inoculation of Kluyveromyces lactis first for 54 h, and then the full-bodied yak whey wine alcohol content reached 14.1% after inoculation Saccharomyces cerevisiae at pH5.5 and culture temperature 30 ℃ for 70 h with the total inoculation amount was 8% (Kluyveromyces lactis 4%). Finally, the full-bodied nutritious yak whey wine was produced by a two-staged brewing technology, which complied with national standards of the final essential amino acids, total amino acids and organic acids increased by 0.7 fold, 1.1 fold and 0.8 fold respectively, indacating that the fermented yak whey wine was a kind of milk wine with rich nutrition.
- yak whey,
- Kluyveromyces lactis,
- Saccharomyces cerevisiae,
- response surface,
- amino acid

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References (28)

References

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