全玉米乳酸菌发酵饮料的研究

Research on Whole Corn Beverage Fermented by Lactobacillus

研究选用当年玉米为原料,经糊化、糖化等处理制成玉米汁,接种乳酸菌制作全玉米发酵饮料,并对发酵条件进行优化。通过正交实验得出最佳工艺条件为:在发酵液还原糖质量分数≤10%情况下,乳酸菌加入量为发酵液质量的1%,发酵温度42℃,发酵时间8 h。得到的发酵饮料原浆经糖酸比调整,口感良好,具有浓郁的玉米香味。活菌饮料保质期5 d,经72℃、10 min灭菌处理,可保持30 d。

Research the corn for raw materials, pasting, saccharification, made with corn juice, inoculated lac-tic acid bacteria produce whole corn fermented beverages, and optimize the fermentation conditions. Through or-thogonal experiment the optimum process conditions for: in the fermented liquid reducing sugar ≤ 10% cases, for the quality of fermented liquid of 1% for the amount of lactic acid bacteria, 42 ℃ fermentation temperature, fermentation time 8 h. Get the sugar acid fermented drink virgin pulp ratio adjustment, taste good, with rich aroma of corn. Living bacterium drink shelf life of 5 days, after 72 ℃, 10 min sterilization, can keep 30 days.