作　　者： ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《食品研究与开发》 2019年第14期115-120,共6页

摘　　要： 探讨红枣发酵米乳的最佳工艺条件及其础配方,开发大米深加工产品。以酸度和感官评分为指标,采用单因素试验研究脱脂乳粉添加量、枣汁量、蔗糖量、接种量和发酵时间对红枣发酵米乳饮料品质的影响,并采用正交试验对工艺配方进行优化。结果表明最优的工艺配方为:红枣汁添加量5%,脱脂乳粉添加量为7%,蔗糖的添加量为4%,接种量6%,发酵时间6h。产品米香、枣香突出,口感细滑,酸甜适中。 In order to explore rice deep-processing products,the optimum technological conditions and base formula of rice-based fermented beverage added jujube juice were studied. With acidity and sensory evaluation as index,the effects of factors on the quality of the beverage,including skim milk power content,jujube juice content,sucrose content,inoculation quantity,and fermentation time were discussed by the single factor test.Through orthogonal experiment,the optimal processing conditions for the beverage were obtained as follows:5 %jujube juice,7 % skim milk powder,4 % sucrose,6 % inoculation quantity,fermentation time 6 h. The resulting product possesses a specific aroma combined with rice and jujube,and tastes smooth and delicious with a moderate sweet and sour.

关 键 词： 大米 红枣 发酵 乳酸菌 发酵米乳饮料

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