| 纳豆芽孢杆菌发酵玉米浆饮料工艺 |
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| 引用本文： | 王继伟,吉亚力,葛英亮,刘 晶.纳豆芽孢杆菌发酵玉米浆饮料工艺[J].食品科学,2010,31(18):480-482. |
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| 作者姓名： | 王继伟 吉亚力 葛英亮 刘 晶 |
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| 作者单位： | 1.哈尔滨学院工学院
2.哈尔滨师范大学管理学院
3.东北农业大学食品学院 |
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| 基金项目： | 黑龙江省自然科学基金项目(C200945) |
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| 摘 要： | 选用东北优质甜玉米，制作玉米浆饮料，采用纳豆芽孢杆菌对其进行发酵研究，通过正交试验，初步确定纳豆芽孢杆菌发酵玉米浆饮料的工艺：玉米汁质量分数30%、发酵时间24h、发酵温度31℃；调配参数为添加蔗糖3%、β- 环糊精量0.03%、柠檬酸0.05%，此时饮料在4℃冷藏7d 内口感最佳。纳豆芽孢杆菌发酵玉米浆饮料消除了纳豆饮料的不良风味，富含纳豆芽孢杆菌发酵产物，具有一定的营养和保健功能。
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| 关 键 词： | 纳豆芽孢杆菌 发酵 玉米浆 研究 |
| 收稿时间： | 2010-06-23 |
Optimizing the Production Process of Bacillus natto-fermented Corn Steep Liquor Beverage |
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| WANG Ji-wei,JI Ya-li,GE Ying-liang,LIU Jing.Optimizing the Production Process of Bacillus natto-fermented Corn Steep Liquor Beverage[J].Food Science,2010,31(18):480-482. |
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| Authors: | WANG Ji-wei JI Ya-li GE Ying-liang LIU Jing |
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| Affiliation: | 1. School of Technology, Harbin University, Harbin 150086, China；2. School of Management, Harbin Normal University, Harbin
150025, China；3. College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | To develop a Bacillus natto-fermented corn steep liquor beverage, sweet corn from the northeast of China was processed into corn steep liquor, followed by Bacillus natto fermentation and blending. Orthogonal array optimization showed that the optimal conditions for fermenting corn steep liquor were as follows: material concentration 30%; fermentation temperature 31 ℃; and fermentation duration 24 h and that the fermentation product with additions of 3% sucrose, 0.03% β- cyclodextrin and 0.05% citric acid had the best mouthfeel. Moreover, the developed beverage should be stored at 4 ℃ for less than 7 days. |
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| Keywords: | Bacillus natto fermentation corn steep liquor technology |
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