摘要
以大米为原料,经过糊化等预处理后接种一定的乳酸菌进行发酵,最终获得了具有发酵风味的米乳饮料。该研究对米与水的比例、发酵条件进行选择和优化,确定了最佳工艺条件1∶8的米水比,加热后煮沸15min,加入0.08%的α-淀粉酶,0.03%的糖化酶,0.05%的发酵剂、(43±1)℃下发酵8h,再加入高脂果胶(0.16%)、果糖(0.04%)调味达到最佳口感。再利用理化、感官及微生物指标的评定对产品进行检测。最终所得的产品为乳白色,且质地均一、口感细腻、酸甜可口、风味独特。
A drink of fermented rice is prepared by a certain lactic acid bacteria and rice. The effects of the quantity of water used for cooking rice and the conditions of fermentation were studied. The optimal techniques were determined as follows：the ratio of material to water of 1 ∶8,a amylase of 0.08% and saccharifying enzyme of 0.03%,then 8h fermentation 43±1℃with 0.01% lactic acid bacteria. Under this condition,the products showed unique flavorand good taste. It＇s tested with the index about physical,chemical and microorganisms about the liquid. Finally,the finish goods is a kind of ivory drink which is feathered by smell alcohol,unique flavor and lubricating delicate taste.
出处
《饮料工业》
2015年第1期57-61,共5页
Beverage Industry
基金
国家自然科学基金面上项目(31271676)
国家863科技计划项目(2011AA10A101)
关键词
大米
发酵
乳酸菌
米乳
rice
fermentation
Lactic Acid Bacteria
beverage of rice milk
