薏米乳酸菌发酵饮料的研究  

Study on Lactobacillus fermented beverage of Coix lacryma - jobi

作　　者：李素芬[1] 贾庄德[1] 

机构地区：[1]河北工程大学农学院食品科学技术系,河北邯郸056001

出　　处：《饮料工业》2007年第7期28-30,共3页Beverage Industry

摘　　要：将经过预处理后的薏米进行淀粉水解,然后接种保加利亚乳杆菌Lactobacillus delbrueckii subsp. Bulgaricus) DSM20081进行乳酸发酵。制做饮料结果表明,发酵后的薏米乳酸发酵饮料酸甜适口,具有薏米的特有香味,是一种低脂肪、低热值的植物性乳酸菌饮料。Coix lacryma - jobi was pretreated and amylolyzed. Then,Lactobacillus delbrueckii subsp. Bulgaricus DSM20081 was inoculated for lactic acid fermentation to make a beverage. The results showed that the beverage, characterized by pleasant sweetness and sourness and the special flavour of Coix lacryma - jobi, is a low-fat,low-calorie Lactobacillus vegetable drink.

关 键 词：薏米 乳酸菌发酵 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]