小麦芽乳酸菌发酵乳饮料的研究

Study on the Lactic Acid Bacterium Beverage of Wheat Malt

以小麦芽和鲜牛乳为主要原料,经糖化和发酵制成营养丰富、酸甜适度的小麦芽乳酸菌饮料。介绍了糖化工艺和一些工艺条件的控制,并确定小麦芽乳酸菌饮料的最佳工艺条件是：麦芽汁与牛乳的比例是1∶2；接菌量为2%～3%；在发酵温度为37℃时,发酵时间是6 h。

A lactic acid bacterium beverage with rich nutrients, pleasant sweetness, and sourness was made from wheat malt and fresh milk. In this experiment, controls of techniques about saccharification and others were discussed. The optimal condition of lactic acid bacterium beverage is determined as follows： the ratio of wheat wort to fresh milk is 1 ∶ 2; inoculation volume is 2 %-3 %; the fermentation time is 6 h when fermentation temperature is controlled at 37 ℃.