| 米糠饮料发酵条件的研究 |
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| 引用本文： | 杨柳.米糠饮料发酵条件的研究[J].粮油加工,2014(6):57-59. |
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| 作者姓名： | 杨柳 |
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| 作者单位： | 吉林工商学院食品工程学院,吉林长春130062 |
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| 摘 要： | 采用纳豆芽孢杆菌对米糠进行发酵,通过交互试验比较接种量、发酵温度和发酵时间对纳豆激酶活性和饮料感官评分的影响,确定最佳发酵条件为:接种量4%、发酵温度35℃和发酵时间24h。在此条件下可以获得酶活性达到621.5U/mL、口感较好、兼具米糠营养成分和纳豆营养产物的新型发酵饮料。
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| 关 键 词： | 米糠 纳豆芽孢杆菌 饮料 发酵 |
Fermentation Conditions for Rice Bran Beverage |
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| Yang Liu.Fermentation Conditions for Rice Bran Beverage[J].Cereals and Oils Processing,2014(6):57-59. |
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| Authors: | Yang Liu |
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| Affiliation: | Yang Liu (Department of Food Engineering, Jilin Business and Technology College, Changchun City, Jilin Province 130062) |
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| Abstract: | Rice bran was fermented with Bacillus subtilis natto. Effects of inoculum, fermentation temperature and fermentation time on natto kinase enzyme activity and sensory seores of fermentation broth were compared. Optimal fermentation conditions included inoculum 4%, fermentation temperature 35℃ and fermentation time 24h, on which enzyme activity reached 627.5 U/mL. With a nice taste, new beverage contained nutrients from black beans and natto fermentation. |
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| Keywords: | Rice bra Bacillus natto Beverage Fermentation |
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