利用牛奶行酒精發酵之研究與清涼乳酸奶酒飲料之開發

A Research of Alcohol Ferment Using Milk And Development of the Cool Lactic Acid Milk Wine Beverage

張益銘(I-Ming Chang)

指導教授 ： 段國仁

大同大學/工程學院/生物工程學系所/碩士(2007年)

摘要

本研究以純脫脂鮮奶為主原料，利用一株能代謝乳糖的酵母菌(Kluyveromyces marxianus var.marxianus)進行酒精發酵，並仿傚蒙古牧民傳統釀造奶酒工藝『六蒸六釀』，重現六種蒸餾奶酒。以HPLC分析發酵過程牛乳之乳糖、有機酸（乳酸、醋酸）、酒精之含量變化。乳糖的濃度從5.18％銳減為3.5％，有機酸之乳酸產出1.1％，醋酸產出0.073％，酒精產出2.7％。以pH Meter測得發酵終點pH值為3.91。並以UV-VIS分光儀分析鮮乳發酵前與發酵結束後游離α—胺基態氮（FAN）的含量檢測，結果發現游離胺基態氮從391mg/L銳減為180mg/L。也以GC分析六種蒸餾奶酒之香味成分與含量。共檢出有八種香味成分與含量，其中乙酸乙酯含量佔比例最多，異丁醇佔比例最少，其餘尚有醋酸異丁酯、乙酸正丁酯、醋酸異戊酯、異戊醇、乳酸乙酯、辛酸乙酯都有偵測到。六種蒸餾奶酒之酯類香氣約占總體香味的88～90％，高級醇類香氣約占總體香味的10～12％。蒸餾後的六種成品酒進行官能品評，結果六蒸六釀奶酒獲品評最高等級。最後結合蒸餾奶酒，開發出調味乳酸奶酒飲料(類似雞尾酒)的最優化配方。配方中糖與牛奶比例透過安定性試驗結果，糖是牛奶的170％～150％（w/v）最安定，就算有添加安定劑時，也不建議比例低於90％。

關鍵字

酒精飲料 ； 酵母 ； 牛奶 ； 奶酒

並列摘要

Kluyveromyces marxianus var.marxianus, which can metabolize lactose, was employed to brew fresh skim milk to alcoholic beverage in the present study. We try to re-produce an alcoholic beverage of traditional Mongolian ranchers using a so-called six-distilling and six-brewing technology. The concentrations of lactose, organic acids (lactic acid and acetic acid), and alcohol in the milk were analyzed by HPLC during the fermentation. The concentration of lactose decreased from 5.18% to 3.5%. Among the outputs of organic acid, lactic acid was 1.1%, acetic acid was 0.073%, and ethanol was 2.7%. The final pH of the fermented milk was 3.91. The concentration of free α-amino nitrogen (FAN) decreased from 391 mg/L to 180 mg/L by UV-VIS spectrophotometer. The flavors were analyzed by gas chromatography (GC). Eight aroma ingredients were found. Most of them was ethyl acetate, and isobutyl alcohol had the lowest percentage. Other detected substances include isobutyl acetate, n-butyl acetate, isoamyl acetate, isoamyl alcohol, ethyl lactate, and ethyl octanoate. Among 6 alcoholic beverages, ester accounts for 88-90% of the total aroma, and alcohols other than ethanol account for 10-12%. Sensory evaluation of these products indicated that alcoholic beverages made by six-distilling and six-brewing technology ranked the best. Integrated with the distilled alcoholic beverage, we developed a set of ingredients for mixing alcoholic beverage (cocktail like) with lactic acid and dairy-alcohols. The ratio of sugar and milk was determined by stability test. The mixture turns out to be the most stable when the sugar is 170%-150%（w/v）of the milk. Even if some stabilizer was added, the ratio should still be kept above 90%.

並列關鍵字

Alcoholic beverage ； Kluyveromyces marxianus var.marxianus ； Milk ； Milk liquor

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