薏米黑豆复合发酵饮料的研制

Development of compound fermented beverage of coix seed and black beans

对薏米黑豆复合发酵饮料进行研制。以薏米、黑豆为主要原料,采用纳豆芽孢杆菌进行发酵,以感官评分和纳豆激酶活性作为评价指标,通过单因素试验和正交试验确定薏米黑豆复合发酵饮料的最佳配方。结果表明:薏米浆和黑豆浆的添加比例为1∶2,纳豆菌接种量为4%,添加白砂糖8%,柠檬酸0.10%,β-环糊精0.06%,在此条件下研制出的薏米黑豆复合发酵饮料纳豆激酶活性最高,可达到621.3U/ml,且复合发酵饮料的色泽明亮、均匀,香气浓郁,风味鲜明,口感细腻。为薏米、黑豆的综合利用开辟了新的领域。

The compound fermented beverage of coix seed and black bean was developed. The coix seed and black beans as the raw materials were fermented by Bacillus natto. The sensory scores and natto kinase activity were evaluated as indexes. The optimal formula of compound fermented beverage was determined through the single-factor tests and orthogonal test. The result presented that the proportion of coix seed and black bean was 1 = 2, the inoculum size of Bacillus natto was 4 %, the amount of white sugar was 8%, citric acid 0.10%, β-cyclodextrin was added 0.06%. Under the conditions, the natto kinase activity of compound fermented beverage of coix seed and black bean was the highest, which can reached 621.3 U/ml. The colour and lustre of the compound fermented beverage was bright and equal. The fragrance was very rich and nice, with distinctive flavor and delicate taste. These opened a new field for comprehensive utilization of coix seed and black beans.