摘要
益生菌发酵谷物饮料既保存了谷物原有的营养价值,又具有益生菌发酵制品的有益作用,风味良好、口感独特,对人体有显著的营养保健作用。用1.5%的量接种从发酵谷物中筛选获得的酿酒酵母、嗜酸乳杆菌、保加利亚乳杆菌分别发酵糯米制作米酒、发酵玉米汁制作酸性饮料、多肽饮料,其发酵条件分别为:米酒发酵温度30℃,发酵时间72h,酸性饮料与多肽饮料均为37℃和48h,所得产品口感、色泽、风味俱佳。
Cereals drink fermented by probiotics maintains the original nutritional value of cereals,also has the beneficial effect of probiotic fermented products.It has good flavor,unique taste and significant effects of nutrition and health care to human body.Rice wine was produced with glutinous rice fermented by Saccharomyces cerevisiae;acidity drink and opypeptide drink were produced with corn juice respectively fermented by Lactobacillus acidophilus and Lacbobacillus bulgaricus.The probiotics were screened from fermented cereals and the inoculation-count of the probiotics was 1.5%.The conditions of fermented as follows：the fermented temperature and time of rice wine were 30 ℃ and 72 h,and these conditions of acidity drink and opypeptide drink both were 37 ℃ and 48 h.Mouthfeel,colour and flavour of those drinks were all good.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2011年第5期127-129,共3页
Journal of Northeast Agricultural University
基金
黑龙江省科技计划项目(GAO7B401-5)
哈尔滨市科技创新人才研究专项资金项目(2008RFXXN005)
关键词
谷物饮料
酿酒酵母
乳酸菌
制作工艺
cereals drink
Saccharomyces cerevisiae
lactobacillus
processing technology
