玉米胚芽乳酸发酵饮料的研制  

The Development of Corn Germ Vegetable Protein Beverage

作　　者：赵华[1] 楚宁[1] 刘珍利[1] 柳东[1] 

机构地区：[1]天津科技大学生物工程学院天津市工业微生物重点实验室教育部工业微生物重点实验室,天津300457

出　　处：《食品研究与开发》2013年第16期31-35,共5页Food Research and Development

摘　　要：以细度为250μm的玉米胚芽粉为主要原料,按照1∶5(g/mL)的料液比与水混合,经液化糖化后,再添加0.3%的酸性蛋白酶,酶解4 h制备玉米胚芽汁。通过离心,去除玉米胚芽汁中81.27%的油脂,杀菌后接入乳酸菌,接种量为8%(保加利亚乳杆菌与嗜热链球菌的接种量比为4∶4),发酵温度为44℃,发酵4 h后得到含有15.56%氨态氮的玉米胚芽乳酸发酵饮料。Corn germ juice was prepared with the 250 p,m fineness of corn germ flour as the raw materials. Under the solid-liquid ratio of 1 ： 5 （g/mL）, the corn germ had being hydrolyzed for 4 h by adding 0.3 % of the acid protease enzyme after liquefaction and saccharification. The grease of corn germ juice was removed off 81.27 % by centrifugation. The corn germ beverages were fermented by lactic acid bacteria after sterilization. The optimum fermentative conditions were inoculation volume of 8 % （ the proportion of LactobaciUus bulgaricus and Streptococcus thermophilus is 4 ： 4）, 44℃ and 4 h .The amino nitrogen in beverages reached 15.56 %.

关 键 词：玉米胚芽 嗜热链球菌 保加利亚乳杆菌 乳酸发酵饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]