发酵型大米乳酸菌饮料加工工艺研究  

Preparation of fermented rice beverage using lactic acid bacteria

作　　者：任大勇[1] 章检明[1] 曹婧[1] 翁璐超[1] 刘宏锋[2] 秦艳青[1] 李豪[1] 沈明浩[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林大学农学部畜牧兽医学院,吉林长春130062

出　　处：《粮油食品科技》2013年第1期7-9,共3页Science and Technology of Cereals,Oils and Foods

基　　金：吉林省科技厅项目(20090553)

摘　　要：以大米为主要原料,经过粉碎、糊化、糖化、过滤等处理后得到米浆原液,加入一定量蔗糖、脱脂乳,接入两种乳酸菌进行发酵,制备发酵型大米饮料。通过预实验确定了最佳米/水比为1∶16,并且对乳酸菌进行了定向驯化。通过正交实验确定了产品最佳制备工艺,即蔗糖添加量4%、脱脂乳添加量5%、鼠李糖乳杆菌接种量3%、保加利亚乳杆菌接种量为4%,在37℃下发酵8 h。The fermented rice beverage was processed with rice as main raw material.The saccharified rice liquid was made by rice which was smashed,gelatinized,saccharified and filtrated.Sugar,skimmed milk and two Lactobacillus strains were added into the saccharified rice liquid to prepare the fermented rice beverage.In the preliminary experiments,The best rice/water ratio（1：16） was evaluated and strain adaptation was performed.The orthogonal test showed that the quality of rice beverage was the best when the amount of sugar,skimmed milk,Lactobacillus rhamnosus and Lactobacillus bulgaricus were 4%,5%,3% and 4%,respectively.The best temperature was 37 ℃ for 8 h.

关 键 词：大米饮料 发酵 鼠李糖乳杆菌 保加利亚乳杆菌 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]