益生菌发酵小米浆的工艺优化

以感官评分和菌落总数为评价指标，通过单因素及正交试验对煮制后小米浆的发酵工艺进行优化。结果表明，在浸泡、煮制并打浆后的小米浆中加入白砂糖6.5%、接种4%复合菌种（鼠李糖乳杆菌∶植物乳杆菌=1∶1）、37 ℃条件下发酵28 h，获得的发酵小米浆感官评分和活菌数都较高，分别为87.81分、8.79 lg（CFU/mL）。且发酵后的小米浆还原糖含量、总酚含量、总矿物质释放率和氨基酸态氮含量分别由原来的0.28 g/100 g、0.13 μg/mL、1.28%、6.32 mg/100 g提高至0.66 g/100 g、0.75 μg/mL、5.43%、25.76 mg/100 g。

Optimization of millet pulp fermentation process by probiotics

Using sensory evaluation and total bacterial count as evaluation indexes, the fermentation process of cooked millet pulp was optimized by signal factor experiments and orthogonal experiments. The results showed that the millet pulp after soaking, boiling and beating was added with granulated sugar 6.5%, inoculated with compound strains (Lactobacillus rhamnosus ∶ Lactobacillus plantarum = 1∶1) 4%, and fermented at 37 ℃ for 28 h. The sensory evaluation scores and total viable bacterial count of the obtained fermented millet pulp were the highest, which were 87.81 and 8.79 lg (CFU/ml), respectively. Meanwhile the reducing sugar content, total phenol content, total mineral release rate and amino acid nitrogen content increased to 0.66 g/100 g, 0.75 μg/ml, 5.43% and 25.76 mg/100 g from 0.28 g/100 g, 0.13 μg/ml, 1.28% and 6.32 mg/100 g, respectively.