| 大麦发酵饮料的制备及其风味物质分析 |
| |
| 引用本文： | 林琼晞,关捷心,杨程,金德平,赵延胜. 大麦发酵饮料的制备及其风味物质分析[J]. 粮食与食品工业, 2021, 28(2): 40-44 |
| |
| 作者姓名： | 林琼晞 关捷心 杨程 金德平 赵延胜 |
| |
| 作者单位： | 江苏大学食品与生物工程学院 镇江212013 |
| |
| 基金项目： | 江苏大学第18批大学生科研项目(18A398);江苏省大学生创新创业训练计划(201910299132Y)。 |
| |
| 摘 要： | 以大麦为原料制备乳酸菌发酵饮料,通过单因素试验研究接种量、发酵时间、料液比等不同发酵条件对大麦乳酸菌发酵产物中主要营养和功能性成分的影响,在此基础上进一步优化发酵工艺条件,制备获得具有较优品质的大麦乳酸菌发酵饮料,并对产品的风味物质进行了分析。
|
| 关 键 词： | 大麦 乳酸菌 饮料 风味物质 |
Preparation of barley fermented beverage and analysis of flavor substances |
| |
| Lin Qiongxi,Guan Jiexin,Yang Cheng,Jin Deiping,Zhao Yansheng. Preparation of barley fermented beverage and analysis of flavor substances[J]. Cereal and Food Industry, 2021, 28(2): 40-44 |
| |
| Authors: | Lin Qiongxi Guan Jiexin Yang Cheng Jin Deiping Zhao Yansheng |
| |
| Affiliation: | (School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013) |
| |
| Abstract: | Barley was used as raw material to prepare lactic acid bacteria fermented beverage in this study,and the single factor experiments were designed to evaluate the effects of fermentation conditions on the main nutrients and functional components in the fermentation products of barley,including inoculation amount,fermentation time,material to liquid ratio,etc,On this basis,the fermentation conditions were optimized by orthogonal experiments to acquire better quality of the beverage.Then the mainly flavor substances were analyzed with SPME-GC-MS. |
| |
| Keywords: | barley fermentation beverage flavor substances |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
