| 燕麦活性乳酸菌饮料研制 |
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| 引用本文： | 白娜,尚世辉,郝麒麟,闫雅非,宿永强,孙治.燕麦活性乳酸菌饮料研制[J].农业工程,2018,8(1):68-70. |
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| 作者姓名： | 白娜 尚世辉 郝麒麟 闫雅非 宿永强 孙治 |
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| 作者单位： | 1.内蒙古三主粮燕麦研究院，呼和浩特010018 |
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| 摘 要： | 以燕麦米为原料，与水按质量比1∶27混合熬煮磨浆，过滤液经乳酸菌发酵后，制成燕麦活性乳酸菌饮料。以产品的感官质量、乳酸菌活菌数量为指标，确定燕麦活性乳酸菌饮料的最佳基本配方，结果表明:白砂糖6%、大豆分离蛋白粉0.5%，无酶解过程时，产品品质最佳。
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| 关 键 词： | 燕麦 发酵 乳酸菌饮料 |
Preparation of Oats Lactic Acid Bacteria Beverage |
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| Bai N,Shang Shihui,Hao Qilin,Yan Yafei,Su Yongqiang and Sun Zhi.Preparation of Oats Lactic Acid Bacteria Beverage[J].Agricultural Engineering,2018,8(1):68-70. |
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| Authors: | Bai N Shang Shihui Hao Qilin Yan Yafei Su Yongqiang and Sun Zhi |
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| Abstract: | Oats were used as base material，mixed with 27 times water and pulped.Inoculating LAB in filtrates and fermented，oat lactic acid bacteria beverage was produced well.Taking sensory quality and LAB cell counts as testing standard，optimal basic formula of lactic acid bacteria beverage was determined.Results indicated that product quality was optimum when adding 6% sugar，0.5% soy protein isolate（SPI）powder，as well as removing enzymatic hydrolysis process. |
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