发酵型大米活性乳酸菌饮料的研制

Study on Active Lactic Acid Bacteria Fermented Beverage with Rice

以大米和鲜乳为主要原料生产出一种大米活性乳酸菌饮料,确定其工艺流程为:先将大米淀粉用双酶法进行酶解,酶解液煮沸后再使其与灭菌的鲜乳混合,经接种乳酸菌发酵制成大米酸乳,再与其他物料调配即可。最佳配方为:50%大米酸乳,7%蔗糖,0.4%复合稳定剂,0.15%乳化剂,0.06%柠檬酸。

The processing technology of active lactic acid bacteria beverage with rice and fresh milk was studied. The results showed as follows： To hydrolyze the rice starch with two kinds of amylases, boil the hydrolysate and mix with sterilized milk, freeze the mixture at certain temperature and ferment it by LAB to get rice yoghurt. The optimum parameters were： 50% rice yoghurt and 0.4% complex stabilizer, 7% sucrose, 0.15% emulsifier and 0.06% citric acid.