乳酸菌发酵谷物饮料的工艺优化  

Optimization of Lactic Acid Bacteria Fermentation Process for Grain Beverages

作　　者：吴兴壮[1] 鲁明[1] 张晓黎[1] 付欣[1] 陈曼曼 WU Xing-zhuang;LU Ming;ZHANG Xiao-li;FU Xin;CHEN Man-man(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161;School of Food,Shenyang Agricultural University,Shenyang,Liaoning 110866)

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《辽宁农业科学》2024年第3期37-40,共4页Liaoning Agricultural Sciences

基　　金：辽宁省“揭榜挂帅”科技攻关专项(2022JH1/10900012)。

摘　　要：试验以玉米、大米、小米为原料,以植物乳杆菌为发酵菌株,通过响应面优化试验确定谷物饮料的最佳发酵工艺为按照5%接种量,在30℃条件下发酵25 h,在此条件下做出的谷物饮料色泽均匀一致,有浓郁的谷物香味,酸甜适口,分层较少,没有苦涩的味道。In this study,corn,rice and millet were used as raw materials,and Lactobacillus plantarum was used as the fermentation strain,and the optimal fermentation process of grain beverage was determined by through single factor experiments and response surface optimization experiments to be in accordance with 5%inoculum and fermented for 25 h under the condition of 30℃,under which the grain beverage made under these conditions was uniform in color and color,with strong grain flavor,sweet and sour,with less delamination,and no bitter taste.

关 键 词：谷物 乳酸菌 发酵 谷物饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]