藏灵菇菌发酵糯米乳酸工艺优化

Optimization of Fermentation Technology for Glutinous Rice Lactic Acid by Tibetan Kefir

以糯米为和牛乳为主要原料,用藏灵菇菌进行发酵,以酸度为指标,设计单因素试验和正交试验优化发酵工艺条件。结果表明,接种量对藏灵菇菌发酵糯米的酸度影响最大,其次是蔗糖量和奶汁比。藏灵菇发酵糯米牛奶的最佳发酵工艺条件为:糯米汁与牛奶比为30:70,蔗糖添加量为8 g,接种量为9 m L,发酵温度为38℃,发酵时间22 h。

The experimental and orthogonal experiments were designed to optimize the fermentation process by using the glutinous rice as the main raw material, using the Tibetan kefir grain to ferment and taking the acidity as indicator. The results show that the quantity of inoculum has the greatest impact on the acidity of glutinous rice; next to it are the amount of cane sugar and milk ratio. The optimum fermentation conditions of fermented glutinous rice milk with Tibetan kefir were as follows ： the ratio of glutinous rice juice to milk was 30 ：70 ,the ad-ditive amount of sucrose was 8g,the inoculation size was 9mL,the fermentation temperature was 38℃ , and the fermentation time was 22 h.