碎米乳酸发酵饮料的研制  

Preparation of Lactic Acid Fermented Beverage of Broken Rice

作　　者：朱蕊芳 臧延青[1] 于长青[1] ZHU Rui-fang;ZANG Yan-qing;YU Chang-qing(College of Food Science,Heilongjiang Bayi Agriculture University,Daqing 163319,Heilongjiang,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品研究与开发》2018年第12期57-61,共5页Food Research and Development

基　　金：农垦总局项目"稻米产物深加工关键技术集成与中试转化"(HNK135-05-01)

摘　　要：以碎米为主要原料,用直投式酸奶发酵剂作为发酵菌种,探讨碎米乳酸发酵饮料的加工工艺。采用单因素试验结合正交试验对料液比、发酵时间和接菌量进行优化选择。试验结果表明:碎米乳酸饮料的发酵最佳条件为1∶6(g/mL)的料液比,接种5%的直投式酸奶发酵剂,42℃恒温发酵16 h;通过理化、微生物及感官指标对产品进行分析,总糖含量为4.25%,还原糖含量为2.6 g/100 g,乙醇含量为2.03%,可溶性固形物的含量为15.73%,酸度为pH≤4.89,乳酸菌活菌数为5.9×10~3 CFU/mL;最终得到色泽均一、酸甜适中、有浓郁米香味和发酵醇香的乳酸米乳饮料。Broken rice was used as the main material for producing lactic acid fermented beverage with directed yogurt starter. Single factor experiment combined with orthogonal experiment was used to optimize the ratio of broken rice to water,the time of fermentation and the amount of bacteria to be inoculated. The experimental results showed that the best fermentation conditions for broken rice fermented beverage for selecting 1 ∶ 6（g/mL）broken-water ratio,directed yogurt starter 5 % inoculation,fermentation 16 h with stable temperature;the beverage tested with the index about physiccal,chemical and microorganisms about the liquid,then the content of total sugar was 4.25 %,reducing sugar content was 2.6 g/100 g,the content of ethanol was2.03 %,the content of soluble solids was 15.73 %,pH concentration of less than 4.89,live lactic acid bacteria number was 5.9×10~3 CFU/mL;the lactic acid broken rice beverage with uniform color,medium sweet and sour taste,rich rice flavor and mellow fermentation is obtained.

关 键 词：碎米 直投式酸奶发酵剂 乳酸发酵 工艺优化 米乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]