发芽糙米酸奶的加工工艺研究  

Production technology of germinated brown rice yogurt

作　　者：樊秀花[1] 王步江[1] 范志华[1] 何新益[1] 

机构地区：[1]天津农学院食品科学系,天津300384

出　　处：《中国酿造》2012年第12期154-156,共3页China Brewing

摘　　要：以用发芽糙米为主要原料,对发芽糙米酸奶的加工工艺进行研究。经正交实验法优化发酵工艺参数,结果表明发酵温度42℃的条件下发芽糙米添加量6%,脱脂奶粉添加量7%,食用蔗糖为3%,接种量5%,发酵时间5h为最优参数。经试验验证,可以确定此配方可获得具有米香与乳酸菌发酵所特有的风味。The production technology of germinated brown rice yogurt was studied. At 42℃, the optimal conditions for fermentations were： the germinated brown rice was 6%, the non-fat milk powder was 7%, the sucrose content was 3%, the inoculum was 5% and the fermentation was 5h. The germinated brown rice yogurt taste with germinated brown rice fragance and full-bodied scent ofyoghourt coming from latic fermentation.

关 键 词：发芽糙米 酸奶 工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]