期刊论文

中文

食品工业科技

1002-0306

2019

06

223-229

10.13386/j.issn1002-0306.2019.06.037

中央高校基本科研业务费专项资金资助项目（2662017QD004）；

本校为其他机构

以米粉和脱脂乳为主要原料,基于发酵米乳复配菌株适宜配比的优化,研究米乳饮料的配方及其储藏品质。比较商用酸奶发酵剂（保加利亚乳杆菌和嗜热链球菌）和植物乳杆菌ZSM-002在米乳中的发酵特性,确定发酵米乳复配菌株适宜配比;通过单因素和正交试验优化米乳饮料配方（米水比、脱脂乳加量、白砂糖加量、菌接种量、发酵时间和发酵温度）;采用均匀设计试验,通过考察离心沉淀率确定复配稳定剂配比;最终研究优化米乳饮料的储藏品质。结果表明,商用酸奶发酵剂和植物乳杆菌ZSM-002以3∶2复配效果较好;优化的米乳饮料配方为:米水比1∶10 （g/mL）、复合菌3%、脱脂乳10%、白砂糖9%、复合稳定剂0.2%（海藻酸...

Taking rice flour and skimmed milk as the main raw materials,the formulation and storage quality of rice milk were studied based on the optimization of the suitable proportion of compound bacteria in the rice milk. By comparing the fermentation characteristics of the commercial leaven (Lactobacillus bulgaricus and Streptococcus thermophilus) and the Lactobacillus plantarum ZSM-002 in the rice milk,the suitable proportion of the compound bacteria in the fermented rice milk was determined.The formulation of rice milk was optimized by single facto...