摘要
以小米为原料,采用打浆、糖化、液化、发酵等工艺制备富含L-乳酸的小米发酵饮料。研究发酵剂接种量、大豆分离蛋白添加量、发酵温度、发酵时间等因素对L-乳酸含量及感官评分的影响,采用响应面法优化工艺参数,确定最佳的工艺参数为发酵温度36.6℃,发酵剂接种量3.15%,氮源添加量2.86%,发酵时间7.76 h。由此得到L-乳酸含量为10.53 mg/mL,感官评分为88.3分。
In this paper,millet was used as raw material to prepare millet fermented beverage by pulping,saccharification,liquefaction and fermentation.Using L-lactic acid content and sensory score as indicators,the effects of factors such as inoculant dosage,soy protein isolate,fermentation temperature and fermentation time on milled fermented beverage were studied.The response surface method was used to optimize the process parameters to determine the best process.The parameters were:fermentation temperature 36.6℃,inoculant dosage 3.15%,nitrogen source addition 2.86%,and fermentation time of 7.76 h.Thus,the L-lactic acid content was 10.53 mg/mL,and the sensory score was 88.3.
作者
张丽萍
刘成果
张东杰
修福建
于长青
刘妍妍
王宪青
孔杰
卞春
张志一
ZHANG Liping;LIU Chengguo;ZHANG Dongjie;XIU Fujian;YU Changqing;LIU Yanyan;WANG Xianqing;KONG Jie;BIAN Chun;ZHANG Zhiyi(Food College,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;Heilongjiang Achievement Food Co.,Ltd.,Mishan,Heilongjiang 158305,China;Northeast Petroleum University,Daqing,Heilongjiang 163319,China;Harbin College,Harbin,Heilongjiang 150086,China;Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot,Inner Mongoliar 011500,China)
出处
《农产品加工》
2019年第21期45-47,50,共4页
Farm Products Processing
基金
黑龙江省教育厅项目“谷物系列乳酸菌饮料的研究开发”(1151GZD14)
关键词
小米
L-乳酸
发酵
饮料
rice
L-lactic acid
fermentation
beverage