| 几种益生菌发酵谷物饮料制作工艺研究 |
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| 引用本文： | 骆超超,卢志勇,于微,王青竹,高学军.几种益生菌发酵谷物饮料制作工艺研究[J].东北农业大学学报,2011,42(5):127-129. |
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| 作者姓名： | 骆超超 卢志勇 于微 王青竹 高学军 |
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| 作者单位： | 东北农业大学乳品科学教育部重点实验室,哈尔滨,150030 |
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| 基金项目： | 黑龙江省科技计划项目，哈尔滨市科技创新人才研究专项资金项目 |
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| 摘 要： | 益生菌发酵谷物饮料既保存了谷物原有的营养价值,又具有益生茵发酵制品的有益作用,风味良好、口感独特,对人体有显著的营养保健作用.用1.5%的量接种从发酵谷物中筛选获得的酿酒酵母、嗜酸乳杆菌、保加利亚乳杆菌分别发酵糯米制作米酒、发酵玉米汁制作酸性饮料、多肽饮料,其发酵条件分别为:米酒发酵温度30℃,发酵时间72h,酸性饮料...
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| 关 键 词： | 谷物饮料 酿酒酵母 乳酸菌 制作工艺 |
Study on production process of several cereals drinks fermented by probiotics |
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| Luo Chaochao,LU Zhiyong,YU Wei,WANG Qingzhu,GAO Xuejun.Study on production process of several cereals drinks fermented by probiotics[J].Journal of Northeast Agricultural University,2011,42(5):127-129. |
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| Authors: | Luo Chaochao LU Zhiyong YU Wei WANG Qingzhu GAO Xuejun |
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| Affiliation: | LUO Chaochao,LU Zhiyong,YU Wei,WANG Qingzhu,GAO Xuejun (Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | Cereals drink fermented by probiotics maintains the original nutritional value of cereals,also has the beneficial effect of probiotic fermented products.It has good flavor,unique taste and significant effects of nutrition and health care to human body.Rice wine was produced with glutinous rice fermented by Saccharomyces cerevisiae;acidity drink and opypeptide drink were produced with corn juice respectively fermented by Lactobacillus acidophilus and Lacbobacillus bulgaricus.The probiotics were screened from... |
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| Keywords: | cereals drink Saccharomyces cerevisiae lactobacillus processing technology |
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