多菌种混合发酵黑米饮料的研究  

作　　者：刘长海[1] 

机构地区：[1]仲恺农业技术学院食品系,广州510225

出　　处：《食品工业科技》2003年第6期43-45,共3页Science and Technology of Food Industry

摘　　要：研究了以黑米为原料,通过蒸煮、糖化制得黑米汁,再接入酵母菌、乳酸菌、醋酸菌共同发酵所得的一种新型发酵无醇饮料。试验表明,黑米汁发酵的最佳糖度为12°Bx,pH为6.5,接入菌种的比例为酵母菌∶乳酸菌∶醋酸菌=0.5∶1∶2,接种量为0.1g/L,发酵时间为8～9d,发酵温度为33℃。所得发酵液经调配、杀菌便制成了黑米发酵无醇饮料。A new type nonalcoholic beverag e was produced by use of black rice throug h g elatinization,saccharification and fermentation by yeasts,acetobacter and lactobacillus.The optimal condition of the processes was:substrate12°Bx ,pH6.0,the proportion of inoculum was yeasts:acetobacter:lactobacillus =0.5:1:2,the inoculum size was 1%,the fermentation temperature was controlled at 32～34℃and the fermentation time was 8～9days.

关 键 词：黑米饮料 混合发酵 酵母菌 乳酸菌 醋酸菌 无醇饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]