发芽糙米活性乳酸菌饮料的研制  

Development of active lactic acid bacteria beverage from germinated brown rice

作　　者：李飞 代娇阳 牛宇含 王胜东 LI Fei;DAI Jiao-yang;NIU Yu-han;WANG Sheng-dong(College of Biological and Food Engineering,Jilin Institute of Chemical Technology,Jilin 132022,Jilin,China)

机构地区：[1]吉林化工学院生物与食品工程学院,吉林吉林132022

出　　处：《粮食与油脂》2021年第11期121-124,131,共5页Cereals & Oils

摘　　要：利用响应面法优化发芽糙米活性乳酸菌饮料的工艺条件。在单因素试验基础上,选择料液比、接种量、发酵时间、发酵温度为影响因素,以饮料中乳酸菌数量和感官评分为响应值,应用Box-Behnken试验设计建立模型,进行响应面分析优化工艺。结果表明发芽糙米活性乳酸菌饮料的最优工艺条件为料液比1∶10.60(g/m L)、接种量4.40%(以糙米糊化后液体总质量为基准)、发酵时间16.50 h、发酵温度38℃,在此条件下生产的产品口味香醇且营养丰富,具有良好的市场开发前景。The process of active lactic acid bacteria beverage with germinated brown rice was optimized using response surface methodology.On the basis of single factor test,material-liquid ratio,inoculation amount of bacteria,fermentation time,fermentation temperature were selected as the influence factors,and the number of lactic acid bacteria and sensory evaluation score in the beverage were taken as response values.The Box-Behnken,test design was applied to establish a model,and response surface analysis was carried out to optimize the process.The results showed that the optimum technological conditions for active lactic acid bacteria beverage with germinated brown rice were as follows:material-liquid ratio 1∶10.60(g/m L),inoculation scale 4.40%(based on the total liquid mass of brown rice after gelatinization),fermentation time 16.5 h,fermentation temperature 38℃.The product produced under this condition was mellow in taste and rich in nutrition,and had the prospect of good market development.

关 键 词：发芽糙米 乳酸菌 工艺优化 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]