| 乳酸菌发酵生产米乳饮料的工艺研究 |
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| 引用本文： | 李臻,吴晖,李杰,潘伯良,赖富饶,郭亚鹏. 乳酸菌发酵生产米乳饮料的工艺研究[J]. 饮料工业, 2012, 15(1): 19-22 |
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| 作者姓名： | 李臻 吴晖 李杰 潘伯良 赖富饶 郭亚鹏 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 东莞市英芝堂生物工程有限公司,广东东莞,523142 |
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| 基金项目： | 东莞市科技计划项目（200702030） |
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| 摘 要： | 以大米和脱脂乳粉为主要原料,以保加利亚乳杆菌和嗜热链球菌为发酵剂,经粉碎、浸泡、糊化、调配、接种发酵等工艺,制得口感细腻、米香浓郁、营养健康的功能性发酵米乳饮料,以期为大米的进一步开发利用和提高经济效益提供参考。
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| 关 键 词： | 大米 发酵 米乳 饮料 |
Research on processing technology of a rice milk beverage fermented by lactic acid bacteria |
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| LI Zhen , WU Hui , LI Jie , PAN Bo-liang , LAI Fu-rao , GUO Ya-peng. Research on processing technology of a rice milk beverage fermented by lactic acid bacteria[J]. Beverage Industry, 2012, 15(1): 19-22 |
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| Authors: | LI Zhen WU Hui LI Jie PAN Bo-liang LAI Fu-rao GUO Ya-peng |
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| Affiliation: | 1 College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,Guangdong,China; 2 Dongguan Yingzhitang Bioengineering Co.,Ltd.,Dongguan 523142,Guangdong,China) |
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| Abstract: | Rice and skimmed milk powder were used as the main raw materials,and Lactobacillus bulgaricus and Streptococcus thermophilus as the culture starter for fermentation,to develop a functional rice milk beverage characterized by delicate taste,rice smell,and nourishing and healthcare effects,after the processes including smashing,soaking,pasting,formulation and fermentation.This research aimed at providing some references for the further development and utilization of rice to improve economic performance. |
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| Keywords: | rice fermentation rice milk beverage |
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