乳酸菌种溷合发酵研制大米饮料的工艺研究.doc

乳酸菌种混合发酵研制大米饮料的工艺研究 余稳稳 ，吳晖l郭亚鹏，闵甜，李杰，潘伯良彳 (1.华南理工大学轻工与食品学院，广东广州510640)(2.东莞市英芝堂生物工程有限公司，广东东莞523142) 摘要：以大米，麦芽为主要原料，经粉碎、糊化、糖化、乳酸菌种发酵等一系列操作以后，加入调味剂和辅助剂，即可制备发 酵米乳饮料。实验时确定了发酵米乳的最佳制作丁?艺：大米与水以1:10的比例蒸煮糊化，糖化时麦芽汁的加入量为原料的30%,糖化 晦加入最为发酵醪液的1%：按照3:2的比例分别接种保加利亚乳杆菌和嗜热链球菌到大米培养垒屮培养制备母发酵液，前发酵时母发 酵液的接入最为1%?3%,时间为72-80 h,温度为37 °C,后发酵时间为15?30d,温度为4?5 °C。经此一系列操作后可制得口感细腻、 米香、麦芽香浓郁，営养健康的功能性发酵米乳饮料。 关键词：米乳饮料：发酵：保加利亚乳杆菌：嗜热链球菌：麦芽汁 文章篇号:1673-9078(2012)1-69-73 Preparation of Rice Beverage by Mixed Fermentation Lactic Acid Bacteria YU Wen-wem, WU Hull, GUO Ya-pengz, MIN Tiani, LI Jiez, PAN Bo-liang2 (1 .College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) (2.Dongguan Yingzhitang Bioengineering Co., Ltd, Dongguan 523142, China) Abstract: This essay is aimed at producing rice beverage using rice and malt as main raw materials? The rice beverage can be produced with the following processing steps: mixing, clatinization, smashing, mashing, termentation by mixed lactic acid bacteria, and addition of apple juice, sugar and CMC. The optimum ratio of rice and water 1:10 before saccharification. For saccharification, the optimum wort concentration nnd the saccharifying enzyme dosage were 30% of raw materials and 1 % of liquid fermentation, respectively. For fermentation, the best ratio of Streptococcus thermophillus and Lactobacillus bulgaricits, the amount of mother fermented liquid, fermentatio n time and temperature were 3:2, l%-3%, 70?80 hours and 37 °C\ respectively. For post-fermentation, the best temperature was 4?5 C and the time was 15?20 days. Under the optimized conditions, the rice beverage was produced with abundant nutrition and excellent flavor. Key words: rice beverage; fermentation; lactobacillus bulgaricus\ streptococcus thermophilus; molt 我国是世界上最大的大米生产和消费大国，水稻 是我国粮食工业的支柱性产业Z—⑴。大米中除了富 倉有优质的低过敏性蛋门质和给人体提供主要热量的 淀粉以外，还富含有丰富的维生索、矿物质、膳食纤 维等营养成分［2］。麦芽为禾本科植物大麦Hordeuni vulture L的成熟果实经发芽干燥而得，含有多种酶类。 实验时，糖化就是利用麦芽自身的酶（或者外加酶制 剂如糖化酶）将麦芽和辅助原料糊化大