黑米发酵乳的研制
evelopment of the Fermented Black Rice Milk
对黑米发酵乳的工艺条件进行了研究。以黑米和乳粉为主要原料，将黑米酶解液与复原乳粉混合接入菌种后进行发酵，研制出一种集黑米和发酵乳功能为一体的黑米发酵乳。在单因素的基础上采用正交实验，确定了黑米发酵乳的最佳配方。结果表明，黑米酶解液最佳糖化条件：糖化温度60℃、加酶量200U/g原料、糖化时间7h；制备黑米发酵乳的最佳工艺条件：添加5%的蔗糖，20%的酶解液，接种3%的菌种，40℃下发酵4h。
he processing technology of fermented black rice milk was discussed. Black rice and milk powder were mainly used to develop the functional fermented black rice milk. Orthogonal array design which was based on the single factor was used to optimize glycation condition and fermentation condition. The results showed that the best glycation condition of black rice juice was 60℃ of glycated temperature, 200U/g raw materials of glucoamylase concentration, and 7 hours of glycated time. The best fermentation processing condition of milk mixed with black rice juice was adding 5% sucrose, 20% black rice juice, 3% culture and fermented at 40℃ for 4 hour.
顾瑞霞、郭飞翔、韩青青、鲁茂林
食品工业生物工程学
黑米乳粉酶发酵乳
black ricemilk powderenzymaticfermented milk
顾瑞霞,郭飞翔,韩青青,鲁茂林.黑米发酵乳的研制[EB/OL].(2013-03-05)[2025-08-16].http://www.paper.edu.cn/releasepaper/content/201303-128.点此复制
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