米皮水解液发酵乳酸菌饮料的工艺研究

Research on fermentation conditions of beverage produced by hydrolytic solution of rice polishings with Lactobacillus lactis

以酶法制得的米皮水解液和鲜奶为主要原料,接种乳酸菌发酵生产乳酸饮料,采用3因素3水平的正交试验方法,确定了最佳的乳酸发酵条件:米皮汁:鲜奶为8:2、乳酸菌接种量为3.0%、发酵温度为41℃;产品含乳酸菌数量为7.3×106个/mL。

Hydrolytic solution from rice polishings is utilized as main substrate to produce beverage fermented by Lactic-acid bacteria. The optimal conditions were achieved by orthogonal experiment L9 （3^4）： the ratio of rice polishing and fresh milk 8：2, inoculation size 3.0%, fermentation temperature 41 ℃. The content of Lactobacillus lactis in product was 7.3×10^6cfu/mL.