粟米乳酸发酵饮料的研制  

Study on Fermentation Technology of Foxtil Millet Beverage

作　　者：王禾[1] 王金凤[1] 刘海霞 

机构地区：[1]黑龙江商学院食品工程系,哈尔滨150076 [2]黑龙江乳业集团总公司,哈尔滨150086

出　　处：《食品科学》2001年第1期34-37,共4页Food Science

摘　　要：通过一次回归正交实验确定了粟米乳酸发酵的最佳工艺条件为：起始糖化醪糖度为12%，乳酸菌接种量为2.5%，37℃发酵60h。并对糖化液发酵前后的营养成分进行了测试，结果表明，乳酸发酵可明显提高粟米的营养价值。The optimum fermentation technological factors were studied on foxtail millet beverage by Orthogonal of Regression Design.The results were the starting sugar concentration 12% ,fermented at 37℃ for 60h using 2.5% inoculum. We also compared the changes of nutritive compositions between fermented and nonfermented millet. The results showed that the nutritive value increased obviously by the lactic acid fermentation.

关 键 词：栗米 乳酸发酵 回归正交法 工艺条件 饮料 营养成分变化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]