姜汁发酵米乳饮料的研制

The Preparation of Rice Based Fermented Beverage with Added Ginger Juice

以大米为原料,经焙炒、粉碎、磨浆、糊化、糖化等预处理后与姜汁、脱脂乳粉、蔗糖进行调配,接入保加利亚乳杆菌和嗜热链球菌进行发酵得到姜汁发酵米乳饮料。通过单因素试验和正交试验优化该饮料的加工工艺,确定产品的最佳配方为:料水比为1∶9(g/mL)、姜汁量为5%、奶粉量为8%、蔗糖量为7%、接种量为6%、发酵时间为6 h。产品口感细腻、风味独特、富有营养。

Using rice as raw material,after the processes of roasting,smashing,beating,gelatinization,saccharification,blending with ginger juice and skimmed milk powder as well as sucrose,and inoculated with Lactobacillus bulgaricus and Streptococcus thermophilus,a kind of rice based fermented beverage was made.Through comprehensive evaluation of single factor test and orthogonal test,the optimum formula was obtained as follows：the ratio of material to water was 1 ∶ 9（g/m L）,5 % ginger juice,8 % milk powder,7 % sucrose,6 %inoculation quantity,fermentation time 6 h. This product had a tender texture,a delicate,unique flavor,and also nutrition and health.