活性乳酸菌米乳饮料的工艺研究

[目的]通过现代饮料加工技术，优化活性乳酸菌米乳饮料的生产加工工艺。[方法]以碎米为主要原料，经烘烤、磨浆、糊化、酶解糖化后与全脂奶粉混合，再经乳酸菌接种等工艺生产活性乳酸菌米乳饮料。通过单因素分析和正交试验，优化该活性乳酸菌米乳饮料的加工工艺。[结果]试验确定了生产活性乳酸菌米乳饮料的最佳工艺条件：酶解糖化55℃，50min，葡萄糖淀粉酶加酶量65U／g，嗜热链球菌和保加利亚乳杆菌的菌种配比为1：1，发酵时间9h；稳定剂组成为海藻酸钠0．02％，瓜尔豆胶0．02％。单甘酯0．04％（质量分数）。[结论]该工艺制备的活性乳酸菌米乳饮料产品呈均匀的流体状，无分层现象；色泽为乳白色或浅灰色，酸甜可口，具有大米和牛奶经乳酸发酵产生的独特香味。

Study on the Process of Active Lactic Acid Bacteria Rice Milk

[ Objective J To optimize the processing technique of active lactic acid bacteria rice milk. [ Method ] With broken lace as mare raw material, after curing, grinding, gelatinization, enzymatic saceharification and mixed with full cream milk powder, inoculated with lactic acid, the active lactic acid bacteria rice milk was produced. [ Result ] The optimum technique conditions for producing active lactic acid bacteria rice milk are as follows： saceharified under 55 ~C for 50 rain, adding amount of glucoamylase 65 U/g, Str. thermophilus： L. bulgaricus = 1： 1, fermenting 9 h; Besides, the stabilizers were 0.02% of algin, 0.02% guar gum and O. 04% monoglyceride. [ Conclusion] The obtained active lactic acid bacteria rice milk shows a uniform fluid state with no stratification; the color is milky white or light gray, tastes sweet and sour with typical fragrance.