发芽糙米乳酸菌饮料的研制

Research on Lactobacillus beverage of germinated brown rice

以发芽糙米和鲜牛奶为主原料,经乳酸发酵后、调配成乳酸菌饮料。通过试验确定发芽糙米酶解最佳条件:即酶的添加量为7μg/g,酶解时间为50min,酶解温度为90℃。混合液最佳发酵条件为:发芽糙米浆∶牛奶为1∶2,接种量为6%,发酵温度45℃,发酵时间4.5h。选用复合稳定剂进行试验:即0.2%羧甲基纤维素钠(CMC-Na)和0.3%海藻酸丙二醇酯(PGA)。发芽糙米乳酸菌饮料的最佳条件为:发芽糙米混合发酵乳用量为50%,白砂糖为11%,柠檬酸为0.4%,感官评分为89分,γ-氨基丁酸含量为1.57mg/(100ml)。

The germinated brown rice and fresh milk, as the main raw materials, were fermented by Lactobacillus and then blended into a kind of Lactobacillus beverage. The optimal enzymolysis conditions of germinated brown rice were determined as following： the addtive enzyme amount of 7 ptg/g, enzymolysis time of 50 min, enzymolysis temperture of 90℃ ;the optimum fermentation condition of the mixed liquid was as follows., the ratio of germinated brown rice to milk of 1 ： 2 ,inoculation amount of 6% ,fermentation temperature of 45℃ ,fermentation time of 4.5 h;CMC-Na and PGA as stabilizer,the amount were 0.2% and 0.3 % ,respectively~ the optimal parameters of the Lactobacillus beverage of germinated brown rice were： the fermented milk with germinated brown rice, white sugar and citric acid amount were 50%, 11% and 0.4%, respectively. Under these conditions,the sensory score was 89 pints,they-GABA content was 1.57 mg/（100 ml）.