摘要
通过超声波处理糙米,探讨了糙米不同时间点的发芽率与超声波处理时间的影响关系。当超声波处理时间为60 min,发芽时间为36 h时,糙米的发芽率达到最大,为73.45%。以发芽糙米和金针菇为原材料,经接种乳酸菌发酵后,配以柠檬酸、白砂糖等辅料制成糙米金针菇复合饮料。通过单因素试验确定发芽糙米浆与金针菇汁的最佳配比为1∶1.5。以正交试验优化复合饮料的发酵条件及配方,结果表明,在发酵温度40℃,接种4%的乳酸菌,发酵10 h时,复合饮料口感最佳。配方选择加水量4%,添加柠檬酸的量为0.05%,添加白砂糖的量为5%时,复合饮料风味最佳。稳定剂在选用复合稳定剂0.2%CMC-Na与0.25%PGA时,其稳定性、流动性最好。
In this experiment,brown rice was treated by Ultrasound.The relationship between germination rate of brown rice at different time points and ultrasound treatment time was discussed.When the ultrasound treatment time was 60 min and the germination time was 36 h,the germination rate of brown rice was 73.45%.The germinated brown rice and the Flammulina velutipes are used as raw materials,and after being fermented by inoculated lactic acid bacteria,the glutinous rice mushroom composite beverage is prepared by using citric acid,white sugar and the like.The best ratio of germinated brown rice to Flammulina velutipes was determined by single factor test to be 1∶1.5.The fermentation conditions and formula of the composite beverage were optimized by orthogonal test.The test results showed that when the fermentation temperature was 40℃,4%lactic acid bacteria were inoculated,and the fermentation taste was the best when the fermentation was carried out for 10 h.The formula selects the water content to be 4%,the citric acid addition amount is 0.05%,and the white sugar addition amount is 5%.The stability of the stabilizer was selected when the composite stabilizer was 0.2%CMC-Na and 0.25%PGA,and the fluidity effect was the best.
作者
王俊玲
倪嘉琪
于靖辉
吴赵婷
孙源
洪汇庚
杨闯
Wang Junling;Ni Jiaqi;Yu Jinghui;Wu Zhaoting;Sun Yuan;Hong Huigeng;Yang Chuang(Jilin Agriculture Science and Technology University,Jilin 132101,China)
出处
《现代食品》
2019年第21期86-89,94,共5页
Modern Food
基金
吉林省教育厅“十三五”科学技术项目（编号：JJKH20180737KJ）
关键词
超声波
糙米
金针菇
发酵饮料
正交试验
Ultrasound
Brown rice
Flammulina velutipes
Fermented drink
Orthogonal test
