苡米百合发酵型乳酸饮料的研制

The Production of Beverage of Coix and Lily bulb Fermented by Lactobacillus

以苡米、百合干为主要原料,研制发酵型乳酸饮料,运用正交试验确定其最佳工艺条件为:苡米∶百合干=1∶1,乳酸菌接种量为6%,发酵时间为72h。产品具有风味俱佳、酸甜适口、营养保健之特性。

Taking coix and dried lily bulb as materials, the best process conditions determined by orthogonal test is that the ratio ofcoix and dried lily bulb is 1：1,the dosage of lactic acid bacteria is 6% and the fermented time is 72 hours. The result shows that the product have good flavor and moderate sweet and sour..It is nutritional and healthy to people.