摘要
选取薏仁、鲜牛奶为主要原料,利用嗜酸乳杆菌和丁二酮乳酸链球菌的共生协同效应进行混菌发酵,研制一种新型谷物酸乳。正交试验结果表明,薏仁酸乳的最优发酵工艺为:薏仁液添加量为3%、蔗糖添加量为6%、菌种比例为1:1、发酵温度为43℃。
Coix seed and fresh milk were used as the main materials to prepare new cereal yogurt through mixed fermentation using the symbiotic and synergistic effects of L.acidophilus and S. diacetilactis. An orthogonal test was conducted to determine the optimum processing conditions as： added by Coix seed extract 3%, sugar 6%, L. acidophilus： S. diacetilactis = 1：1, and fermentation temperature 43℃. The yogurt can be used as both a medicine and a food with nourishing and healthcare functions
出处
《饮料工业》
2013年第12期9-12,共4页
Beverage Industry
关键词
薏仁
酸乳
营养保健
发酵
coix seed
yogurt
natural and health
fermentation
