摘要
将玉米浸泡、打浆、糖化制成糖化液,小麦浸泡、发芽、打浆后,按一定比例混合,进行乳酸菌发酵,由正交试验确定最佳工艺参数为玉米:小麦=1:2,糖度16%,乳酸菌添加量5%,温度39℃,pH 5．5,时间48h,制作出具有较高营养价值、风味独特的麦胚发酵饮料。
The corn was made into syrup by soaking, striking slurry and saccharification, then mixed the wheat which was soaked, germinated and made into suspension with a certain proportion. Finally, it was fermented with lactic acid bacteria. Through orthogonal experiment, the optimized parameters for corn are： wheat was 1：2, sugar degree was 16%, irmoculum of lactic acid bacteria was 5%, temperature was 39℃, pH 5.5 for 48 h, a higher nutritional value and unique flavor wheat germ fermented beverages could be produced.
出处
《中国酿造》
CAS
北大核心
2007年第7期72-75,共4页
China Brewing
关键词
麦胚
玉米
乳酸菌
wheat germ
corn
Lactobacillus
