摘要
以大米和鲜乳为主要原料生产出一种大米活性乳酸菌饮料,确定其工艺流程为:先将大米淀粉用双酶法进行酶解,酶解液煮沸后再使其与灭菌的鲜乳混合,经接种乳酸菌发酵制成大米酸乳,再与其他物料调配即可。最佳配方为:50%大米酸乳,7%蔗糖,0.4%复合稳定剂,0.15%乳化剂,0.06%柠檬酸。
The technology processing of live lactic acid bacteria beverage with rice and fresh milk was studied. It is： to hydrolyze the rice starch with two kind of amylases,then boil the hydrolysate and mix it to the sterilized milk. Refrigerate the mixture at certain temperature and ferment it by LAB to get rice yogurt. The optimum parameters were：50% rice yogurt and 0.4% complex stabilizer, 7% sucrose, 0.15% emulsifier, 0.06% citric acid.
出处
《乳业科学与技术》
2008年第2期78-79,83,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
大米
发酵
乳酸菌
饮料
rice
fermentation
Lactic acid bacteria
beverage
