共固定化多元混菌发酵功能稻米乳饮料的研究

Fermentation of Functional Rice Milk Beverage with Co-Immobilized Multi-Microorganism

以活性糙米为原料，采用多元混菌细胞固定化发酵技术生产功能稻米乳饮料的发酵条件进行了研究。实验结果表明：最佳发酵工艺为，多菌种接种配比为根霉：酿酒酵母：产香酵母：嗜酸乳酸菌为4：2：2：1；固定化细胞凝胶粒子接种量为10％；发酵温度为25℃；固定化细胞发酵时间为48～80h。

A kind of functional rice milk beverage was produced by fermentation with immobilized multi-microorganisms using active brown rice as the material. The following technological parameters were obtained： ratio of inoculation quantity of Rh. delemaer： Saccharomyces cerevisiae： S. fragrans： Lactobacillus acidophilus 4： 2： 2： 1, temperature of fermentation 25℃, and fermentation time 48-80h. The inoculation size of co-immobilized cell is 10%.