摘要
以大米、绿豆、黄豆、小米、玉米、燕麦为原料,以干酵母、乳酸菌活化液、果酒酵母为发酵剂,采用单因素试验和正交试验的方法,以感官评定法进行综合评判,确定了产品的最佳工艺参数和产品工艺配方。最佳谷物复合比例为黄豆∶小米∶大米∶玉米(4∶3∶2∶1、浸泡后添加8倍的水制浆);最佳发酵条件为复配发酵剂(乳酸菌活化液5%、果酒酵母0.025%、干酵母0.025%)用量0.025%、发酵时间2.5 h、发酵温度42℃;最佳产品工艺配方为白砂糖5%、CMC-Na0.375%、黄原胶0.225%、柠檬酸0.05%、乙基麦芽酚0.01%;最佳杀菌工艺条件为100℃、15 min^20 min。研制出了营养丰富、风味良好独特、质地稳定的复合谷物发酵饮料。
The beverage with rice, mung beans, soybeans, millet, corn and oats as raw materials was fermented by dry yeast, lactic acid activation solution and wine yeast. The optimum process parameters and formulation was determined through the methods of single-factor and orthogonal experiment , as well as sensory evaluation.The optimal mix ratio of soybeans millet rice and corn was 4 ：3：2：1. The optimum fermentation condition was lactic acid activation solution 5%, wine yeast 0.025%, dry yeast 0.025%,fermentation time 2.5 h and fermentation temperature 42 ℃. The optimal product formulation was white sugar 5 %, CMC-Na 0.375%, xanthan gum 0.225 %, citric acid 0.05%and bmaltoside phenol 0.05%.The optimal sterilization condition was at 100℃for 15 min-20 min.One fermented grain beverage with rich nutrient ,unique flavor and stable texture was developed.
出处
《食品研究与开发》
CAS
北大核心
2015年第14期57-62,共6页
Food Research and Development
关键词
谷物饮料
发酵
正交试验
grain beverage
fermentation
orthogonal test
