发芽糙米酸奶发酵特性研究  

Preparation the germinated brown rice yogurt

作　　者：樊秀花[1,2] 王步江[1,2] 何新益[1,2] 张爱琳[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市农产品加工科技创新与成果转化基地,天津300384

出　　处：《食品科技》2012年第10期86-88,91,共4页Food Science and Technology

摘　　要：论文以发芽糙米和奶粉为主要原料,发芽糙米经液化、糖化、乳酸发酵等工艺,研究添加了发芽糙米对酸奶的发酵特性以及品质的影响。实验结果表明:在配方为发芽糙米用量10%,脱脂酸奶的用量15%,食用蔗糖3%,酸奶接种量5%,发酵温度42℃,发酵时间为11h时,含菌量是对照的5倍,达到4.1×108cfu/mL,乳酸菌含量比对照组增加了5倍之多且风味良好,说明发芽糙米具有一定的益菌作用,发芽糙米酸奶具有一定的开发价值。This paper was studied on fermented yogurt were investigated using germinated brown rice as raw material by processes of liquefying, saccharification and lactic acid fermentation. Preliminary germinated brown rice that are explored in the increase of germinated brown rice yogurt. The optimal fermentation conditions of lactic acid fermented yogurt were investigated using germinated brown rice as raw material through experimental design. The optimum conditions were as followed： germinated brown rice content 10%, skimmed milk powder content 15%, sugar content 3%, inoculum of yogurt 3%, fermentation temperature 42 ℃ and fermentation time 11 h. The results showed that content of lactic acid bacteria increased when content of germinated brown rice increased.

关 键 词：发芽糙米 糖化 酸乳 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]