发酵对发芽糙米绿豆乳酸菌复合饮料品质的影响_食品科学与工程.rar

摘要:本文以发芽糙米乳、绿豆乳、纯牛奶为主要原料，利用驯化的乳酸菌进行发酵，对发酵型发芽糙米绿豆乳酸菌饮料的生产工艺进行研究。通过单因素实验和正交实验确定了绿豆浸泡条件为：0.2%的碳酸氢钠、常温浸泡时间36h；绿豆打浆时加水量为原料的6倍；发酵条件：纯牛奶与发酵基料比例为60:40进行发酵剂的制备、牛奶40%、发酵时间4.5h、接种量5%、发芽糙米乳:绿豆乳=6:4、发酵温度41℃、后熟时间4h；饮料的最佳配方：蔗糖7%、柠檬酸0.06%；复合稳定剂（黄原胶0.3%、耐酸性羧甲基纤维素钠0.2%、果胶0.45%、藻酸丙二醇酯0.35%）0.9%。在该条件下制备的乳酸菌饮料具有口感细腻、营养丰富等特点，同时具有一定的保健功能。

关键词 发芽糙米；绿豆；乳酸菌饮料；发酵；稳定性

Abstract:Germinated brown rice milk, green bean milk, pure milk as the main raw material, the domestication of lactic acid bacteria fermentation of germinated brown rice fermented mung bean Production of lactic acid bacteria beverage research. Green bean soaking conditions determined by single factor and orthogonal experiments: 0.2% sodium bicarbonate, at room temperature, soaking time 36h; six times the amount of water in the green bean beating as raw material; fermentation conditions: pure milk and fermented proportion of the base material 60 : 40 fermentation agent preparation, milk 40%, fermentation time 4.5h, inoculum size 5% germinated brown rice milk: green bean milk = 6:4, fermentation temperature 41 ° C, ripening time 4h; beverage formulations: sucrose 7%, 0.06% citric acid; composite stabilizer (0.3% xanthan gum, the acid resistance CMC-Na0.2%, 0.45% pectin, PGA0.35%) 0.9%. Lactic acid bacteria beverage prepared under the condition has a delicate taste, nutrient-rich, but also has some health functions.

Keywords  Germinated brown rice   Green beans  Iactic acid bacteria beverage  Fermentation  stability