以早籼米为原料,开发出了具有发酵风味的米乳饮料.首先对保加利亚乳杆菌和嗜热链球菌的培养特性进行了研究,结果表明,经过驯化的乳酸菌产酸效果明显高于未驯化菌种.通过实验确定了发酵型功能米乳饮料的具体生产工艺:大米→浸泡→磨浆→过滤→添加辅料→糊化→高压灭菌→冷却→发酵→成品.具体的最佳工艺参数如下:料液比为1:18,浸泡时间为2 h,菊糖添加量为5%,奶粉添加量为1%,接菌量为3%,发酵温度为37℃,发酵时间为8 h.
摘要(英文)：
A sort of rice milk with baked smell and zymosis flavor from early long grain rice was developed. The cultivated character of Lactobacillus bulgaricus and Streptococcus thermophilus was studied and it was revealed that for producing sour taste the tamed lactic acid bacteria exhibited higher effective than the untamed lactic acid bacteria. The detailed manufacturing craft was confirmed as rice→marinating→slurrying →filtration→additive supplement→ heating →autoclave treatment→cooling→fermentation→product. The obtained optimmn craft param...
