乳酸菌发酵生产米乳饮料的工艺研究  

Research on processing technology of a rice milk beverage fermented by lactic acid bacteria

作　　者：李臻[1] 吴晖[1] 李杰 潘伯良 赖富饶[1] 郭亚鹏[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]东莞市英芝堂生物工程有限公司,广东东莞523142

出　　处：《饮料工业》2012年第1期19-22,共4页Beverage Industry

基　　金：东莞市科技计划项目(200702030)

摘　　要：以大米和脱脂乳粉为主要原料,以保加利亚乳杆菌和嗜热链球菌为发酵剂,经粉碎、浸泡、糊化、调配、接种发酵等工艺,制得口感细腻、米香浓郁、营养健康的功能性发酵米乳饮料,以期为大米的进一步开发利用和提高经济效益提供参考。Rice and skimmed milk powder were used as the main raw materials,and Lactobacillus bulgaricus and Streptococcus thermophilus as the culture starter for fermentation,to develop a functional rice milk beverage characterized by delicate taste,rice smell,and nourishing and healthcare effects,after the processes including smashing,soaking,pasting,formulation and fermentation.This research aimed at providing some references for the further development and utilization of rice to improve economic performance.

关 键 词：大米 发酵 米乳 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]