益生菌发酵小米浆的工艺优化  

Optimization of millet pulp fermentation process by probiotics

作　　者：马建功 侯怡帆 王美萍 马玲[1] 王晓闻[1] MA Jiangong;HOU Yifan;WANG Meiping;MA Ling;WANG Xiaowen(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030800,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030800

出　　处：《中国酿造》2021年第10期220-224,共5页China Brewing

基　　金：山西省大学生科技创新项目(202010113013);山西省重点研发计划重点项目(201703D211001-06);农谷建设科研专项项目(SXNGJSKYZX201901)。

摘　　要：以感官评分和菌落总数为评价指标,通过单因素及正交试验对煮制后小米浆的发酵工艺进行优化。结果表明,在浸泡、煮制并打浆后的小米浆中加入白砂糖6.5%、接种4%复合菌种(鼠李糖乳杆菌∶植物乳杆菌=1∶1)、37℃条件下发酵28 h,获得的发酵小米浆感官评分和活菌数都较高,分别为87.81分、8.79 lg(CFU/mL)。且发酵后的小米浆还原糖含量、总酚含量、总矿物质释放率和氨基酸态氮含量分别由原来的0.28 g/100 g、0.13μg/mL、1.28%、6.32 mg/100 g提高至0.66 g/100 g、0.75μg/mL、5.43%、25.76 mg/100 g。Using sensory evaluation and total bacterial count as evaluation indexes, the fermentation process of cooked millet pulp was optimized by signal factor experiments and orthogonal experiments. The results showed that the millet pulp after soaking, boiling and beating was added with granulated sugar6.5%, inoculated with compound strains(Lactobacillus rhamnosus ∶ Lactobacillus plantarum = 1∶1) 4%, and fermented at 37 ℃ for 28 h. The sensory evaluation scores and total viable bacterial count of the obtained fermented millet pulp were the highest, which were 87.81 and 8.79 lg(CFU/ml), respectively.Meanwhile the reducing sugar content, total phenol content, total mineral release rate and amino acid nitrogen content increased to 0.66 g/100 g, 0.75 μg/ml,5.43% and 25.76 mg/100 g from 0.28 g/100 g, 0.13 μg/ml, 1.28% and 6.32 mg/100 g, respectively.

关 键 词：小米浆 益生菌 发酵 工艺优化 感官评分 菌落总数 

分 类 号：TS264.2[轻工技术与工程—发酵工程]