小麦胚芽乳酸发酵饮料的工艺研究  

Technology of wheat germ beverage fermented by lactic acid bacteria

作　　者：吕小义 彭辉[1] 尹佳[1] 付杰[1] 陈涛[2] 何东平[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]中国科学院武汉病毒研究所,湖北武汉430071

出　　处：《中国酿造》2015年第6期157-160,共4页China Brewing

基　　金：国家粮食局粮食公益性行业科研专项(201313012-03)

摘　　要：为了得到小麦胚芽乳酸发酵饮料制备的最佳工艺,首先通过单因素试验考察接种量、发酵温度、发酵时间、培养基初始pH值等对乳酸饮料风味的影响,然后在最优范围内对这4个主要影响因素采用正交试验设计优化工艺条件.结果表明,最佳条件为接种量8％,温度45℃,发酵时间18h,初始pH值为6.5,此条件下产品酸度为80-85°T,总糖为5.3 g/100mL,pH值为4.43,感官评分为88.5分.In order to obtain the optimum technology of wheat germ beverage fermented by lactic acid bacteria, the effect of inoculum, fermentation temperature and time, initial pH on the lactic acid beverage flavor were studied through single factor experiment. The optimal conditions were obtained by orthogonal design in the optimum range of these four main factors. The results showed that the optimal conditions were inoculum 8%, fermentation temperature 45 ℃, time 18 h, and initial pH 6.5. Under this condition, the product acidity was 80-85 °T, total sugar was 5.3 g/100 ml, pH was 4.43, and sensory score was 88.5.

关 键 词：小麦胚芽 发酵 正交设计 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]