复配益生菌发酵谷物饮料工艺优化  

Optimization of the Process of Fermented Grain Beverage with Compound Probiotics

作　　者：陈娟 冉军舰[2] CHEN Juan;RAN Junjian(Sinograin Zhengzhou Reserve Depot Co.,Ltd.,Zhengzhou 450000,China;School of Food Science and Technology,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]中央储备粮郑州直属库有限公司,河南郑州450000 [2]河南科技学院食品学院,河南新乡453003

出　　处：《现代食品》2021年第8期81-86,共6页Modern Food

基　　金：河南省科技攻关及计划项目(212102110348);河南省高校重点科研项目(21A550008)。

摘　　要：以燕麦、黑米、糙米为原材料,经过超微粉碎、液化、糖化处理后接种嗜热链球菌、嗜酸乳杆菌、植物乳杆菌、鼠李糖乳杆菌混合发酵剂,进行谷物发酵饮料工艺研究。结果表明,在单因素试验基础上进行发酵温度、发酵时间和接种量3因素响应面试验,确定优化的发酵温度39℃、发酵时间11 h、接种量3%,验证试验表明该工艺稳定,通过优化后的发酵工艺可以得到状态均匀、谷香浓郁、酸甜可口的发酵谷物饮料。试验结果对益生菌发酵饮料的研究提供了一定的参考。Using oats,black rice,and brown rice as raw materials,after superfine pulverization,liquefaction,and saccharification,inoculation of Streptococcus thermophilus,Lactobacillus acidophilus,Lactobacillus plantarum,Lactobacillus rhamnosus mixed starter,and research on grain fermentation beverage technology.The results showed that the three-factor response surface test of fermentation temperature,fermentation time and inoculum amount was carried out on the basis of single-factor experiment.The optimized fermentation temperature was 39℃,fermentation time was 11 h,and the inoculum amount was 3%.The optimized fermentation process can obtain fermented cereal beverages with uniform state,strong grain aroma,sweet and sour taste.The test results provide a certain reference for the research of probiotic fermented beverages.

关 键 词：益生菌 谷物 发酵饮料 感官评定 响应面法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]