摘要
以大米为原料,经过糊化等预处理后接入一定的乳酸菌进行发酵,最终获得了感官、组织状态良好的发酵型米乳。本研究对大米的加水量、菌种的种类及比例、发酵条件等进行了选择和优化,确定了最佳工艺条件。
A drink of fermented rice prepared by a certain lactic＇ acid bacteria with very good sense and texture structure was prepared. In this study, the optimal techniques was confirmed, including the quantity of water used for cooking rice, variety of lactic bacteria and the conditions of fermentation.
出处
《食品与机械》
CSCD
北大核心
2006年第5期103-105,共3页
Food and Machinery
基金
广州市科技计划项目(项目编号:2004Z3-E0291)
关键词
大米
乳酸菌
发酵
米乳
Rice
Lactic acid bacteria
Fermentation
Rice milk
