新型大米酸乳加工工艺的研究  

Processing technology of new rice-yogurt

作　　者：李春花[1] 

机构地区：[1]延边大学农学院食品科学系,吉林龙井133400

出　　处：《延边大学农学学报》2005年第4期289-291,共3页Agricultural Science Journal of Yanbian University

摘　　要：以牛奶和大米为原料,经乳酸菌发酵制成一种营养丰富的保健型酸乳,由正交试验得出最优工艺条件是牛奶与米浆的比例为2∶1,接种量为12%(L.h/s.t=1∶1),42℃下发酵10 h,蔗糖含量为12%.The milk and rice were used as raw materials to make one kind of health yogurt with rich nutrition fermented by lactacidase. The optimum technology conditions determined by orthogonal test were as follows： the ratio of milk and rice water was 2 ： 1, inoculation amount（L, h/s. t = 1 ： 1 ） was 12 %, fermentation time was 10 hours at 42 ℃ ,content of sugar was 12 %.

关 键 词：大米 牛奶 酸乳 加工工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]