作　　者： ; ;

机构地区： 汕头大学理学院生物系

出　　处： 《汕头大学学报（自然科学版）》 1994年第1期35-42,共8页

摘　　要： 本义研究了以绿豆和薏米为主要原料酿制乳酸发酵饮料的工艺，经正交试验确定了糖化和蛋白质水解最佳条件，筛选出较优的乳酸菌ＳＢＣ１和Ｓ１，选择了双菌发酵的最适条件和后熟工艺参数．结果表明，该工艺简便可行．所得制品营养丰富，甜酸适口，微生物学指标和理化指标均符合国家食品卫生标准． in this paper,the technology of making lactic acid fermentation beverage with mung beau and job's tears seed as the chief raw materials is studied.The optimal conditions for saccharification and proteolysis of these materials are decided by orthogonal test.Two strains of lactic acid bacteria are selected for fermentation of mung beau and job's tears seed. Optimal fermentation conditions for the two combined strains as well as the temperature and time for post-maturation are also obtained.The resultshow that this proceSsing technique is easy to carry out,and beverage is both nutritiousand sour yet sweet to the taste,with microbiological and physicochemical indexes up toChina's standard of food hygiene.

关 键 词： 绿豆 薏米 糖化 乳酸发酵 饮料

领　　域： [轻工技术与工程] [轻工技术与工程]