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| 黑米发酵乳饮料的研制 | |
| 引用本文： | 陈钢,简素平,汪海利,吴克. 黑米发酵乳饮料的研制[J]. 乳业科学与技术, 2011, 34(6): 260-263 |
| 作者姓名： | 陈钢 简素平 汪海利 吴克 |
| 作者单位： | 1. 南昌大学食品科学与技术国家重点实验室,江西南昌,330047 2. 江西南科食品有限公司,江西南昌,330029 |
| 摘 要： | 以黑米和牛奶为主要原料,研制出集黑米和酸奶的保健功能于一体的新型保健饮料——黑米发酵乳饮料。采用正交试验筛选出最优组合。结果表明,黑米发酵乳饮料的最佳质量配比为：牛奶添加量55%、黑米添加量6%、蔗糖添加量4.5%。制备该黑米乳饮料的最佳发酵工艺条件为：保加利亚乳杆菌和嗜热链球菌混合菌种接种量3.5%、发酵时间5.5 h、温度4 2℃。 |
| 关 键 词： | 黑米 牛奶 保健 感官评定 |
Development of a Fermented Dairy Beverage with Black Rice |
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| CHEN Gang,JIAN Su-ping,WANG Hai-li,WU Ke. Development of a Fermented Dairy Beverage with Black Rice[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2011, 34(6): 260-263 | |
| Authors: | CHEN Gang JIAN Su-ping WANG Hai-li WU Ke |
| Affiliation: | 1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2.Jiangxi Nanke Food Co.Ltd.,Nanchang 330029,China) |
| Abstract: | Black rice and milk were mainly used to develop a functional fermented dairy beverage flavored with black rice.Orthogonal array design was used to optimize substrate composition and fermentation conditions.The optimal substrate composition was composed of 55% milk,6% black rice and 4.5% sucrose.The optimal fermentation conditions of inoculum（a mixture of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus） size,time and temperature were determined to be 3.5%,5.5 h and 42 ℃,respectively. |
| Keywords: | black rice milk health care sensory evaluation |
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