摘要
以细度为250μm的玉米胚芽粉为主要原料,按照1∶5(g/mL)的料液比与水混合,经液化糖化后,再添加0.3%的酸性蛋白酶,酶解4 h制备玉米胚芽汁。通过离心,去除玉米胚芽汁中81.27%的油脂,杀菌后接入乳酸菌,接种量为8%(保加利亚乳杆菌与嗜热链球菌的接种量比为4∶4),发酵温度为44℃,发酵4 h后得到含有15.56%氨态氮的玉米胚芽乳酸发酵饮料。
Corn germ juice was prepared with the 250 p,m fineness of corn germ flour as the raw materials. Under the solid-liquid ratio of 1 ： 5 （g/mL）, the corn germ had being hydrolyzed for 4 h by adding 0.3 % of the acid protease enzyme after liquefaction and saccharification. The grease of corn germ juice was removed off 81.27 % by centrifugation. The corn germ beverages were fermented by lactic acid bacteria after sterilization. The optimum fermentative conditions were inoculation volume of 8 % （ the proportion of LactobaciUus bulgaricus and Streptococcus thermophilus is 4 ： 4）, 44℃ and 4 h .The amino nitrogen in beverages reached 15.56 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第16期31-35,共5页
Food Research and Development
关键词
玉米胚芽
嗜热链球菌
保加利亚乳杆菌
乳酸发酵饮料
corn germ
Streptococcus thermophilus
Lactobacillus bulgaricus
fermented beverages
