摘要
以薏米、脱脂奶粉作为主要原料,采用乳酸菌作为发酵菌株,生产发酵型薏米乳饮料。以感官鉴评为评分标准,采用单因素实验和正交实验确定最佳发酵工艺条件为:在接种量4%(m L/m L)、发酵温度38℃、蔗糖量8%(g/m L),发酵时间7h的条件下,所得发酵乳液口感绵柔,风味浓郁,色泽鲜亮,感官鉴评得分最高,为91分。再通过单因素实验、正交实验确定最佳调配工艺配方为:薏米25%(m L/m L)、蔗糖2%(g/m L)、柠檬酸0.06%(g/m L)、CMC 0.4%(g/m L)。调配过后,发酵乳液中增加了薏米的特殊风味,呈乳白色,奶香纯正,酸甜适当,口感爽滑,乳液均匀细腻,感官鉴评得分为95分。
Barley and skimmed milk powder were used as the main raw material, lactic acid bacteria as the fermentative strain to produce fermentative barley-milk beverage. The optimal fermentative conditions were determined by single factor experiment and orthogonal experiment and sensory evaluation. The results showed that ： with 4% （mL/mL） inoculation quantity, 38℃, 8% （g/mL） sucrose, seven hours fermentation, the fermentative milk taste soft with rich flavor, bright, and the highest score of sensory evaluation ： 91 points. The best mixture process obtained by single factor experiments and orthogonal experiments were .. barley 25% （mL/mL）, sucrose 2% （g/mL）, citric acid 0.06% （g/mL）, CMC 0.4% （g/mL） . After mixing, special flavor of barley was added into the fermentative milk, with milky white, proper sweet and sour and tasted pure, delicious, smooth and creamy which hasthe highest score of sensory evaluation as 95 points.
出处
《中国食品添加剂》
CAS
北大核心
2015年第8期130-138,共9页
China Food Additives
基金
国家级星火计划项目(2014GA690096)
国家级星火计划项目(2013GA690199)
江苏省苏北科技专项资金面上培育项目(BN2014080)
徐州市科技发展基金计划项目(XF12C011)
关键词
发酵型
乳酸菌
乳饮料
薏米
工艺条件
fermentative
lactic acid bacteria
milk beverage
barley
technological conditions
