鼠李糖乳杆菌和产乳酸芽孢杆菌混合发酵薏米饮料

Preparation of Coix seed cereal beverage by mixed fermentation with Lactobacillus rhamnosus and Bacillus coagulans

利用鼠李糖乳杆菌和产乳酸芽孢杆菌混合发酵薏米制备谷物饮料,研究表明,发酵后的薏米谷物饮料感官评价较高,常温存放第9天仍有良好的稳定性。在单因素实验的基础上进行响应面优化实验,得出最佳的发酵工艺条件:发酵剂接种量2%、加糖量8%、发酵时间8 d、发酵温度26℃,在该条件下,薏米饮料平均总酸度为8.52 mg/mL。

The Coix seed was fermented by Lactobacillus rhamnosus GG and Bacillus coagulans in order to prepare cereal beverage. High sensory evaluation and good stability was found in fermented Coix seed cereal beverage after 9 days of room temperature storage. Based on single factor experiments, the response surface optimization test was conducted to determine the optimum conditions which were as follows: inoculation amount 2%, sugar adding content 8%, fermentation time 8 d, fermentation temperature of 26 ℃. Under this condition, the average total acidity of the beverage of Coix seed was 8.52 mg/mL.