新型大米发酵饮料的研制  

Development of a new type fermented rice beverage

作　　者：任佑华[1] 周传云[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《中国酿造》2008年第3期86-91,共6页China Brewing

摘　　要：以大米为主要原料,经蒸煮糊化、接种根霉、糖化、稀释、加入牛奶,以嗜热链球菌和保加利亚乳杆菌的混合菌剂进行乳酸发酵,再加苹果汁、糖、酸等调配成饮料。通过正交试验得出其最佳工艺参数为:根霉菌剂接种量4%(v/w),大米糖化醪加纯净水稀释1.5倍,添加鲜牛奶40%(v/v),接种乳酸菌混合菌剂5%(v/v),42℃～44℃发酵14h;添加苹果汁15%(v/v),白砂糖5%(w/v),柠檬酸0.125%(w/v),复配稳定剂0.15%(w/v),用高速剪切混合乳化机5000r/min乳化10min,成品经115℃灭菌15min,符合相应产品的国家食品卫生质量要求。A fermented rice beverage was developed by gelatination, saccharification with Rhizopus, dilution, addition of milk, lactic acid fermentation with Streptococcus thermophillus and Lactobacillus bulgaricus, and then addition of apple juice, sugar and acid. The optimum processing conditions for the fermented beverage were determined by orthogonal test the inoculum of Rhizopus 4% （v/w）, rice converted mash diluted 1.5 times with water, the addition amount of milk 40% （v/v）, the inoculum of mixed lactic acid 5% （v/v）, fermentation temperature 42℃-44℃, fermentation time 14 h, the addition amount of apple juice 15% （v/v）, the addition amount of sugar 5% （w/v）, the addition amount of citric acid 0.125% （w/v）, the addition amount of complex stabilizer 0.15% （w/v）and emulsification 10 min by high shear mixed emulsifier with 5000 r/min. Final product meets national standards for corresponding products by sterilized with 115℃ and 15 min.

关 键 词：大米 乳酸发酵 苹果汁 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]