Study On Technology Of Kefir Yam Fermented Milk Wine

When Phil was used as a fermentant,the vigor of the continuous passage was unstable,the contamination of the mixed bacteria or the imbalance of the symbiotic bacteria group was easy to occur,and then the quality and flavor of Phil were seriously affected.Therefore,screening of high activity strains from Phil seeds is of great significance for the development of new Phil fermented milk wine.In this study,three strains of yeast were isolated from Phil.Through morphological characteristics,physiological and biochemical experiments and 26 Sr DNA identification,all of them were Kluyveromyces.The morphology of C1 cells was olive like,Kluyveromyces Lactis,C2 cells were lemon like,Kluyveromyces marxianus,C3 cells were lotus root.All these research can provide some theoretical basis for the study of Phil starter.Using the isolated strain of Kluyveromyces from Phil and Lactobacillus plantarum as the fermentation strain,the mixed starter of the Kai Phil milk wine was prepared by the mixed fermentation method.The effects of fermentation temperature,time,and inoculation amount and strain ratio were studied.The optimum parameters were obtained by orthogonal experiment as follows: fermentation temperature 28 oC,the fermentation time 60 h,the inoculation amount 2% and the inoculation ratio of Kluyveromyces and Lactobacillus plantarum 1:2.And the fermented milk wine was the best.On the basis of the previous study,the effects of the factors such as fermentation temperature,fermentation time and inoculation amount on Phil milk wine were further investigated by using potato and milk as raw materials,adding glucose and lactose,and adjusting the initial sugar concentration to 15.The optimum parameters were obtained by orthogonal experiment.The fermentation temperature was 31 oC,the fermentation time was 48 h,and t he inoculum volume was 3%.Under this conditions,the fermented milk wine has a pl easant aroma,harmonious taste,refreshing taste,sweet and sour taste,rich in nutrition and easy to absorb,and can provide reference for the production of potato milk wine.