大米百合发酵型乳酸饮料的工艺探讨

Study on the Production of Lactic acid Beverage Fermented with Coix and Lily bulb

以大米、百合干为原料,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:大米∶百合干=4∶1,乳酸菌接种量为4%,发酵时间为72 h.产品具有风味俱佳、酸甜适口、营养保健之特性.

Taking rice and dried lily bulb as materials, the best technological conditions determined by orthogonal test is that the ratio of rice and dried lily bulb is 4：1, the doesage of lactic acid bacteria is 4 % and the fermented time is 72 hours. The result shows that the product have a feature of a good flavor and moderate sweet and sour.. It is nutritional and healthy to people .