小米-玉米粉发酵饮品的研究

Study on the fermented beverage of millet-corn flour

以小米粉和玉米粉为原料,神曲为发酵剂,通过单因素试验和正交试验研究了小米-玉米粉发酵饮品的工艺条件,结果表明,小米-玉米粉发酵饮品最佳工艺为:神曲添加量为0.26%,纤维素酶添加量为167U/g,发酵时间1.5d,小米粉和玉米粉的配料比为1∶5。在此条件下,制得的小米-玉米粉发酵饮品发酵产品,感官评分为92分,蛋白质含量为543.11μg/mL,多糖含量为226.93mg/mL,味道酸甜适中,成分协调,色泽鲜黄,具有一定香味。

The fermented beverage took millet flour and corn flour as raw materials,Shenqu as a leaven.The technological conditions of millet flour and corn flour fermented beverage were studied by single factor test and orthogonal experiment.The result showed that the optimum conditions of millet flour and corn flour fermented beverage were as follows：the addition amount of Shenqu was 0.26%,the amount of cellulase was 167 U/g,the fermentation time was 1.5 d,and the ingredients ratio of millet flour and corn flour was 1：5.In this condition,fermented product had sweet and sour taste,its composition was in harmony.It had a bright yellow color and a certain flavor.Sensory score of 92 points,protein content of 543.11μg/mL,polysaccharide content of 226.93 mg/mL.