作 者：
滕国新;全庆阳;王玉林;孙立娉;张智武;张列兵
摘 要：
米酒奶(Guan-nai)是中国传统的甜奶点,它是由甜米酒过滤物和鲜牛奶混合,经发酵而制成的。本文研究了用于制作米酒的酒药中的微生物菌群,并从中分离鉴定了以下五种微生物:克鲁斯假丝酵母、德尔布有孢酵母、少根根霉、卷枝毛霉、地衣芽孢杆菌。在甜米酒发酵制作初期,霉菌逐渐增加,糖化过程完成后霉菌逐渐减少、消失,酵母逐渐增加。在发酵最后阶段,只有酵母菌和地衣芽孢杆菌存在。米酒的主要芳香物质为乙酸乙酯,含量为94.6mg/ml米酒奶是酶凝性乳制品,凝乳酶与蛋白酶的比值在100～200之间时,凝乳效果最佳。
译 名：
The Microbiology of Guan-nai
作 者：
Teng Guoxin\ Quan Qingyang\ Wang Yulin\ Sun Liting\ Zhang Zhiwu\ Zhang Liebing (China\|Sweden Dairy Training and Product Development Center,Beijing 102206)$$$$
关键词：
Guan\|nai; milk clotting enzyme; Kou\|wan\|lao
摘 要：
Guan\|nin” is a Chinese sweet set milk dessert.It can be made by incubation of filtrate from a sweet rice fermentation with milk.Chinese wine cake is the starter system for the sweet rice fermentation.The organisms involved in the wine cake were isolated and identified as Rhizopus arrhizus\,Macor circinelloides\,Candida krusei\,Torulaspora delbruckii\,Baccillus licheniformis. During the initial sweet rice fermentation the filamentous fungi gradually appeared.At the end of fermentation only the yeast and Baccillus licheniformis was present in the final culture.The main volatile matter of sweet rice fermentation is acetidin.It showed that the acetidinconsistency is 94 6mg/ml.“Guan\|nai” is made by enzyme clotting milk.The clotting milk result was good when the specific value of milk clotting activity(MCA) and proteolytic activity(PA) was between 100 and 200.\;
