糜米活性乳酸菌发酵饮料加工工艺的研究

以糜米为原料,利用从内蒙古自治区传统自然发酵食品酸粥中筛选得到的具有潜在益生特性的2株乳酸菌作为菌株,研究糜米乳酸菌发酵饮料的加工工艺。结果表明,最佳的预处理条件为料水比1:20,蔗糖添加量为3.5%,复合稳定剂为黄原胶0.08%,海藻酸钠0.06%,CMC-Na0.15%,均质压力为30MPa。将发酵菌株接种到料液,接菌量为3.5%,37℃发酵8h后,制得的饮料酸甜适口,有浓郁的米香味,活菌数大于6×10~7cfu/mL。可在4℃保存28d,保质期内活菌数14d以后下降为5×10~7cfu/mL。

Processing Technology of the Active Lactobacillus Fermented Beverage from Millet

The processing technology of the active lactobacillus fermented beverage from millet is studied by using 2 lactic acid bacteria strains being of characteristics of potential probiotic function,which are identified from naturally fermented acidic—gruel in Inner Mongolia,and millet as raw material to ferment.The results show that the optimal pretreatment conditions as followed: the weight ratio of millet and water is 1 : 20,the additive amount of sucrose is 3.5%,the mixed stabilizers are added (Xanthan gum 0.08%,Sodium alginate 0.06% and CMC-Na 0.05%),homogenization pressure is 30 MPa.After,being inoculated with 3.5% inoculation amount,the pretreatment fluid are fermented for 8 h at 37℃.The flavor of fermented beverage is sweet and sour with rich millet aroma.The viable count of lactobacillus can reach up to 6×10~7 cfu/mL in beverage.The beverage can be conserved within 28 d at 4℃,and the viable count of lactobacillus reduced to 5×10~7 cfu/mL in 14 d later during shelf life.