摘要
[目的]制备一种乳酸发酵型莜麦饮料。[方法]以糖化后的莜麦汁为原料、乳酸菌为发酵菌种,探讨菌种驯化、接种量和发酵时间对乳酸发酵型莜麦饮料品质的影响。[结果]乳酸发酵型莜麦饮料的制备工艺为以糖化后的莜麦汁为原料,采用驯化后的乳酸菌为发酵菌种,接种量4%,在42℃下发酵6 h。[结论]该研究为莜麦食品的开发提供了科学依据。
[Objective]The aim was to prepare a lactic acid fermentation beverage of naked oats.[Method] With saccharified naked oats juice as raw material,lactic acid bacteria as fermented strain,effects of strain domestication,inoculation amount and fermentation time on the beverage quality were studied.[Result] The preparation technology of lactic acid fermentation beverage of naked oats was as follows：with saccharified naked oats juice as raw material,domesticated lactic acid bacteria as fermented strain,inoculation amount 4%,then fermented 6 h at the temperature of 42 ℃.[Conclusion] The study provided a scientific basis for development of naked oats foods.
出处
《安徽农业科学》
CAS
2012年第5期2906-2907,2999,共3页
Journal of Anhui Agricultural Sciences
关键词
莜麦
发酵饮料
乳酸菌
菌种驯化
Naked oats
Fermented beverage
Lactic acid bacteria
Strain domestication
