摘要
以碎大米淀粉为原料,用双酶法水解所得糖液添加到原料乳和其它辅料中,通过正交试验进行乳酸菌发酵。最佳发酵条件是:30%酶解液、2%砂糖、3.5%乳酸菌、0.2%复合稳定剂、42℃发酵4h,制成的酸奶活菌数高达1.3×109cfu/mL,色泽乳白,凝乳质地致密,具有柔和的大米清香,使之成为富含膳食纤维和大米蛋白,集营养和保健于一体的酸奶新品种。
In this paper, starch of broken rice and fresh milk were used as raw materials.Enzymatic hydrolysis of rice starch was studied by thermal-stable α-amylase and glucoamylase. Mix the hydrolysate with milk and other auxiliary materials. Then determine the optimum process parameters by orthogonal experiment for lactic acid fermentation. The optimal condition was：30 % enzymolysis liquid, 2 % sugar, 3.5 % lactic acid bacteria, 0.2 % composite stabilizer, 42℃ and 4.5 h.This product had milky color and compact texture. At the same time, it contained not only 1.3×10^9 cfu/mL living bacteria but soft rice aroma, high percent of dietary fibre and grain protein. It was a nutritious and healthy new type of yoghurt.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期94-98,共5页
Food Research and Development
基金
江苏省"六大高峰人才计划"(06-B-42)
新疆克拉玛依市农业科技重点项目(SK2006-2)
关键词
膳食纤维
大米
酶解
发酵
酸奶
dietary fibre
rice
enzymolysis
fermentation
yoghurt
