黑米发酵乳的研制  

Development of a Fermented Milk Product from Reconstituted Milk and Black Rice Hydrolysate

作　　者：郭飞翔[1] 韩青青[1] 顾瑞霞[1] 鲁茂林[1] 

机构地区：[1]江苏省乳品生物技术与安全控制重点实验室,扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《乳业科学与技术》2013年第1期13-15,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：江苏高校优势学科建设工程项目;"十一五"国家科技支撑计划项目(2013BAD18B12);江苏省科技支撑项目(BE2011383);江苏省高校自然科学研究重大项目(12KJA550003);教育部博士点基金项目(20093250110005)

摘　　要：为优化黑米发酵乳的工艺条件,以黑米和乳粉为主要原料,将黑米酶解液与复原乳粉混合接入菌种后进行发酵,研制出一种集黑米和发酵乳功能为一体的黑米发酵乳。在单因素试验基础上采用正交试验,确定黑米发酵乳的最佳配方。结果表明:黑米酶解液最佳糖化条件为糖化温度60℃、加酶量200U/g、糖化时间7h,制备黑米发酵乳的最佳工艺条件为添加5%的蔗糖、20%的酶解液、接种3%的菌种、40℃发酵4h。此工艺条件得到的产品质量优,可进一步开发利用。A fermented milk product was developed based on simultaneous fermemation of reconstituted milk and black rice hydrolysate. The optimum saccharification conditions of black rice hydrolysate were found to be 60 ℃, 200 U/g and 7 h for temperature, enzyme loading and time, respectively. By using one-factor-at-a-time approach and orthogonal array design, the optimum fermentation conditions were determined as 5%, 20%, 3%, 40 ℃ and 4 h for sucrose concentration, black rice hydrolysate concentration, inoculum size, temperature and time, respectively. The resulting product had good quality and great potential for further development.

关 键 词：黑米 乳粉 酶 发酵乳 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]