利用小曲发酵生产米乳饮料的工艺研究  

Preparation of rice milk beverage by fermentation of wine yeast

作　　者：闵甜[1] 潘伯良 吴晖[1] 余稳稳[1] 郭亚鹏 赖富饶[1] 李臻[1] 李杰 

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：《食品与机械》2012年第2期206-209,共4页Food and Machinery

基　　金：东莞市科技计划项目(编号:200702030)

摘　　要：以大米和牛乳为原料,探究在小曲发酵得到的大米发酵液中加入牛乳制成含有牛乳的大米饮料的工艺过程。通过单因素试验研究各因素对米乳发酵饮料品质的影响,正交优化确定了制作米乳发酵饮料的最佳工艺。结果表明,其最佳工艺为接种量3%,前发酵时间6h,后发酵时间24h,牛乳的添加量为15%。利用小曲发酵生产米乳饮料最佳工艺制做的米乳发酵饮料色泽乳白,质地均一,米乳香浓厚,酒酿香味醇正,口感细腻,酸甜可口。Purpose：The process conditions of rice milk beverage by fermentation of wine yeast were investigated,in which rice and milk were used as raw materials and then put milk into fermented rice beverage.Methods：The influence on the quality of fermented rice milk was got by the single factor experiment.Results： The optional conditions were obtained by orthogonal experiments as following： inoculation number was 3%,time of per-fermentation was 6 h,time of post-fermentation was 24 h,the addition of milk was 15%.Conclusion： The way to produce rice milk beverage is effective,and the color of the rice milk beverage was ivory-white and uniform.The product had an uniformity texture with a flavor of rice milk and wine,tasted exquisite and sweet delicious.

关 键 词：大米 牛乳 米乳饮料 小曲 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]