摘要
以黑米为原料,通过高产L-乳酸发酵剂的筛选,并采用二次正交旋转回归组合设计优化富含L-乳酸黑米发酵饮料的发酵工艺参数。研究结果表明,保加利亚乳杆菌和嗜热链球菌(1:1)菌种为最佳发酵剂,发酵技术为:黑米酶解液中添加6%的大豆分离蛋白,发酵剂3%,43.5℃恒温发酵9h。成品L-乳酸含量达到9.00mg·mL-1,感官综合的评分88分。
Making black rice as raw material, through screening of high product L-lactic acid starter culture, the four-factor second or- der rotation combination experiment method is used to optimize the fermentation technology parameter of enriched L-lactic acid black rice fermentation beverage. The results indicated that the Lactobacillus bulgaric and Streptococcus thermophilus （1：1） was optimized as the best starter culture, the fermentation technology is： enzyme supernatant of the black rice added 6 % soybean isolate protein, 3 % starter culture,43.5 ℃,constant temperature fermented for 9 hour. The product of L-lactic acid content is 9.00 mg ·mL-1, combined sensory score is 88.
出处
《黑龙江八一农垦大学学报》
2008年第3期77-81,共5页
journal of heilongjiang bayi agricultural university
基金
黑龙江省大庆市开发区创新基金项目管委会项目(DQGX06YF010)。
关键词
L-乳酸
黑米
乳酸菌
L-lactic acid
black rice
lactobacillusa
