摘要
以玉米为原料,采用全酶法糖化工艺与多株乳酸菌互生发酵相结合的方法,在37℃条件下对玉米酶解液发酵48h。发酵液经过滤后加适量的砂糖、柠檬酸及复合稳定剂,可调制成酸甜可口、富含多种氨基酸的乳酸发酵饮料。
The experimental method was a combination of the saccharification technolog y of total enzyme catalyst and the technolog y of interg rowth fermentation by several kinds of lactic acid bacteria.The solution enzymatic hydrolysate of the raw material of maize had been fermented at 37℃for 48hours.Then proper amount of sug ar,citric acid and mixed stabilizers were added after filtration,and the fermented lactic acid beverag e was finished,which was not only sour,sweet,and tasty but also rich with several kinds of amino acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第6期56-58,共3页
Science and Technology of Food Industry
基金
黑龙江省自然科学基金资助项目(编号C00-08)。
