摘要
以β-葡聚糖含量、pH值和感官评分为指标,通过单因素试验和正交试验,得出燕麦西藏灵菇发酵乳的最优工艺过程及条件为:将炒制后的燕麦粉碎,过160目筛,制成质量体积分数为5%的燕麦糊,经煮沸糊化后与与脱脂牛奶按体积比为1∶1进行混合,再加入混合料0.06%CMC和0.06%黄原胶,灭菌后接入2%(m/v,质量体积分数)的西藏灵菇菌粒发酵剂,22℃恒温发酵26 h。所得产品含有202.03 mg/Lβ-葡聚糖,酸甜适口、质地均匀,感官评分可达87分。
In order to develop a kind of healthy drink that combines the function of oat and Tibetan Mushroom, the fermentation technology of oat and milk with the Tibetan Mushroom was optimized in this article through single factor and orthogonal experiments by using β-glucan content, pH and sensory evaluation as indexes. The optimum technological conditions were as followed： fried oat passed through a 160 mesh sieve after grinding, making oat powder into 5% oat emulsion, combining gelatinized oat emulsion with skim milk as ratio of 1：1, CMC 0.06%, xanthan gum 0.06%, the inoculum of Tibetan starter 2%, fermentation temperature 22℃ and fermentation time 26 h. The obtained product contained 202.03 mg/L β-glucan, and the sensory score is 87.
出处
《中国酿造》
CAS
北大核心
2009年第11期160-164,共5页
China Brewing
基金
农业部公益性行业项目子课题(nygyzx07-009)
关键词
燕麦
西藏灵菇
Β-葡聚糖
发酵
产品开发
优化
oat
Tibetan mushroom
β-glucan
fermentation
product development
optimization
