摘要
以荞麦和乳粉为主要原料,配以蔗糖和稳定剂,采用保加利亚乳杆菌和嗜热乳酸链球菌混合菌种发酵,制成风味独特、营养丰富的保健饮品。通过正交试验优选出最佳发酵工艺条件为:荞麦糖化汁中加入7%乳粉,5%蔗糖,接入3%的保加利亚乳杆菌和嗜热链球菌(1∶1),在42℃下发酵4 h。
The buckwheat and milk powder were used as the main raw materials, the sucrose and stabilizer were added, and were fermented with mixed Lactobacillus bulgaricus and streptococcus thermophilus. Finally, unique flavor, nutrient-rich health drink were made. Through orthogonal experiments, the optimum fermentation conditions were determined as follows： milk powder 7% were added into the saccharification of the buckwheat juice, sucrose 5%, 3%lactobacillus bulgaricus and streptococcus thermophilus （1 ： 1） , fermentation at 42 ℃ for 4 h.
出处
《农产品加工（下）》
2009年第11期11-12,16,共3页
Farm Products Processing
基金
吉林工程技术师范学院科研发展基金资助项目(2008014)
关键词
荞麦
酸奶
发酵
buckwheat
yoghurt
fermentation
