氨基酸增强型发酵饮料的研制

Study of fermentation soft-drink with amino acids enhancement

利用优选的复合菌群对米饭和蚕蛹水解液的混合物进行发酵试验,通过单因素试验和正交试验发现,在米饭发酵12h时添加水解度为20%,添加量为饭重20%的蚕蛹水解液进行混合发酵,最终发酵产品的氨基氮含量可提高11倍,且有效地保留蚕蛹水解液的营养成分,具有发酵饮料的独特风味,可得到一种新型的氨基酸增强型发酵饮料。

The study used selected compound microorganisms to ferment the mixture of rice and hydrolyzate of Silkworm chrysalis.By single-factor experiment and multi-factor orthogoal test,it showed that adding 20% rice-weight Silkworm chrysalis with 20% degree of hydrolysis at 12 hours of fermentation,the ammoniacal nitrogen content improved 11 times in the final product,the nutrient value of Silkworm chrysalis and the characteristic flavor were retained effectively.A new fermentation soft-drink with amino acids enhancement is made.