乳酸菌谷物发酵食品——酸粥发酵工艺的研究  

Research on Fermentation Technology of Lactobacillus Cereal Fermented Food-Aidic Gruel

作　　者：王志伟[1] 陈忠军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《农产品加工（创新版）（中）》2010年第2期27-30,共4页Farm Products Processing

基　　金：内蒙古自然科学基金项目(20080404MS0506)

摘　　要：以糯米、糜米、小米、玉米碴为原料,利用从内蒙古地区传统自然发酵酸粥中分离鉴定、筛选出的性状优良的乳酸菌,人工接种发酵生产酸粥。通过对发酵时间、发酵温度、接种量的研究,确定发酵酸粥生产工艺的最佳参数。结果表明,以糯米、糜米、小米、玉米碴的混合谷物作为原料(混合比例1∶1∶1∶1),以干酪乳杆菌NSZL-1和鼠李糖乳杆菌NSZL-2为发酵剂(NSZL-1与NSZL-2的混合比例为2∶1),接种量为5×106cfu/g,发酵温度35℃,发酵时间30h,制得的酸粥酸度适口,谷香味突出,具有独特的风味。Research was carried on by using lactic acid bacteria strains being of characteristics of potential probiotic which were isolated and identified from naturally fermented acidic-gruel in Inner Mongolia, and using glutinous, rice monggol, millet and maize as raw materials to ferment. The fermentation time, fermentation temperature and inoculum size were studied. The aim of the research is to determine the optimized fermentation conditions. The results was showed as follows： using the raw material of glutinous rice＋monggol＋millet＋maize （mixing proportion of 1 ： 1 ： 1 ： 1） and mixed strains of Lactobacillus （L.） casei SZL-I and Lactobacillus rhamnosus SZL-2 （mixing proportion of 2 ： 1） , when the medium was inoculated by 5 ×10^6 cfu/g inoculums and then fermented on 35 ℃ for 30 h, the Acidic-Gruel being of suitable acidity and the best fragrance can be produced.

关 键 词：酸粥 乳酸菌 谷物发酵 工艺参数 

分 类 号：TS201.1[轻工技术与工程—食品科学]