摘要
以菊芋、牛奶为主要原料,将菊芋酶法水解,选取嗜热链球菌和保加利亚乳杆菌(1∶1)的混合菌种为发酵剂进行乳酸发酵生产酸乳饮料。通过L9(34)正交试验优化了发酵工艺参数,即蔗糖用量6%,菊芋水解液与牛奶配比为1∶5(w/w),菊芋水解液还原糖含量12%,发酵时间12h。制成的菊芋乳酸饮料滋味独特,香气浓郁,价格低廉,具有较高的营养和保健价值。
The yoghurt beverage, using milk and the hydrolysate of Jerusalem artichoke by inulinase as main raw materials, was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus （1：1）. Fermentation parameters were optimized through the orthogonal array design L9（34）. The result showed that the optimization parameters were 6 % sucrose, the ratio of the hydrolysate of Jerusalem artichoke and milk 1：5 （w/w）, 12 % reducing sugar of hydrolysate of Jerusalem artichoke and cultivation time for 12 h. The product has not only plentiful nutrition, the unique flavor of lactic acid fermentation, but also might be a kind of healthy food.
出处
《食品研究与开发》
CAS
北大核心
2006年第9期88-90,共3页
Food Research and Development
关键词
菊芋
酶解
乳酸发酵
酸乳饮料
Jerusalem artichoke
enzymatic hydrolysis
lactic acid fermentation
yoghurt beverage
