发酵对黑小麦黑豆活性黑米乳酸菌饮料品质的影响_食品科学与工程.rar

摘要:本文以黑豆、活性黑米、黑小麦为主要原料，利用驯化的乳酸菌进行发酵，对发酵型黑豆、活性黑米和黑小麦乳酸菌饮料的生产工艺进行研究。通过单因素实验和正交实验确定了活性黑米的酶解条件：糊化时加水量为原料的8倍，1%的α-淀粉酶，酶解温度为60℃，酶解时间为2.75h；发酵条件：黑豆乳:活性乳:黑小麦乳＝5:1:4，纯牛奶与发酵基料比例为40:60进行发酵剂的制备，接种量5%，发酵温度43℃，发酵时间2.5h，蔗糖添加量为7%；复合稳定剂(黄原胶0.22%、耐酸性CMC-Na0.12%、果胶0.22%)0.8%。在该条件下制备的乳酸菌饮料具有口感细腻、营养丰富等特点，同时具有一定的保健功能。

关键词 黑豆；活性黑米；黑小麦；乳酸菌饮料；发酵；稳定性

Abstract:In this paper, lactic acid bacteria beverage processing technology was studied, used black bean, germinated black rice, black wheat as raw materials. The optimized conditions of germinated black rice milk prepared by enzymatic hydrolysis were found by single factor and orthogonal experiments: the ratio of the germinated black rice and water was 1:8, the alpha-amylase 1%, enzymatic hydrolysis temperature 60℃, enzymatic hydrolysis time 2.75h. The optimized conditions of fermentation: the ratio of black bean milk, germinated black rice milk, black wheat milk was 5:1:4, the pure milk and fermented base material was 40:60, inoculum size 5%, fermentation temperature 43℃, fermentation time 2.5h, sucrose 7%. Composite stabilizer (xanthan gum 0.22%, aciduric CMC-Na 0.12%, pectin 0.22%) 0.8%. Under these conditions, lactic acid bacteria beverage was prepared with smooth taste, rich nutrition, and also has some health functions.

Keywords  Black beans  Germinated black rice  Black wheat  Lactic acid bacteria beverage  Fermentation  Stability