活性玉米麦胚乳酸菌饮料的工艺研究  

Study on the corn wheat-germ beverage fermented by lactic acid bacterias

作　　者：岳春[1] 李继红[1] 王修胜[1] 杨梅[1] 刘永刚[1] 

机构地区：[1]南阳理工学院生化学院,河南南阳473004

出　　处：《中国酿造》2007年第7期72-75,共4页China Brewing

摘　　要：将玉米浸泡、打浆、糖化制成糖化液,小麦浸泡、发芽、打浆后,按一定比例混合,进行乳酸菌发酵,由正交试验确定最佳工艺参数为玉米:小麦=1:2,糖度16%,乳酸菌添加量5%,温度39℃,pH 5．5,时间48h,制作出具有较高营养价值、风味独特的麦胚发酵饮料。The corn was made into syrup by soaking, striking slurry and saccharification, then mixed the wheat which was soaked, germinated and made into suspension with a certain proportion. Finally, it was fermented with lactic acid bacteria. Through orthogonal experiment, the optimized parameters for corn are： wheat was 1：2, sugar degree was 16%, irmoculum of lactic acid bacteria was 5%, temperature was 39℃, pH 5.5 for 48 h, a higher nutritional value and unique flavor wheat germ fermented beverages could be produced.

关 键 词：麦胚 玉米 乳酸菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]