乳酸发酵型莜麦饮料的制备工艺研究

目的]制备一种乳酸发酵型莜麦饮料。方法]以糖化后的莜麦汁为原料、乳酸菌为发酵菌种,探讨菌种驯化、接种量和发酵时间对乳酸发酵型莜麦饮料品质的影响。结果]乳酸发酵型莜麦饮料的制备工艺为以糖化后的莜麦汁为原料,采用驯化后的乳酸菌为发酵菌种,接种量4%,在42℃下发酵6 h。结论]该研究为莜麦食品的开发提供了科学依据。

Study on Preparation Technology of Naked Oats Beverage Fermented by Lactic Acid Bacteria

Objective]The aim was to prepare a lactic acid fermentation beverage of naked oats.Method] With saccharified naked oats juice as raw material,lactic acid bacteria as fermented strain,effects of strain domestication,inoculation amount and fermentation time on the beverage quality were studied.Result] The preparation technology of lactic acid fermentation beverage of naked oats was as follows:with saccharified naked oats juice as raw material,domesticated lactic acid bacteria as fermented strain,inoculation amount 4%,then fermented 6 h at the temperature of 42 ℃.Conclusion] The study provided a scientific basis for development of naked oats foods.