LI Shi-yan,WANG Ying,NIU Guang-cai,et al.Study on the Fermentation Technology of Malt Juice by Lactic Acid Bacteria[J].HEILONGJIANG AGRICULTURAL SCIENCES,2016,(09):104-107.[doi:10.11942/j.issn1002-2767.2016.09.0104]
麦芽汁乳酸发酵工艺研究
- Title:
- Study on the Fermentation Technology of Malt Juice by Lactic Acid Bacteria
- 文章编号:
- 1002-2767（2016）09-0104-03
- Keywords:
- malt juice; lactobacillus; fermentation
- 分类号:
- TS201.3
- 文献标志码:
- A
- 摘要:
- 为了研制出一种全新麦芽汁乳酸发酵产品，利用保加利亚乳杆菌发酵麦芽汁，以感官评分为评价指标，通过单因素试验和正交试验研究其发酵工艺。结果表明：麦芽汁乳酸菌发酵的最优工艺参数为：接种量6%、发酵时间48 h、发酵温度40 ℃。在此条件下制得的麦芽汁乳酸发酵饮料呈金黄色，澄清透明，具有天然的麦芽香气。
- Abstract:
- The malt juice was fermented by the lacbobacillus bulgaricus in order to make a new type of malt beverage.taking the sensory score as the index,the fermentation process was researched by the single-factor experiment and orthogonal experiment. The results showed that the optimal malt juice fermentation conditions were as follows: inoculation amount was 6%,fermentation temperature was 40 ℃ and fermentation time was 48 h. And in these condition,the beverage was golden yellow and clear,which had natural malt smell.
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相似文献/References:
[1]彭 木,黄凤兰,侯 楠,等.乳酸菌的研究现状及展望[J].黑龙江农业科学,2012,(12):132.
PENG Mu,HUANG Feng-lan,HOU Nan,et al.The Research and Prospect of Lactic Acid Bacteria[J].HEILONGJIANG AGRICULTURAL SCIENCES,2012,(09):132.
[2]赵德畅,宁喜斌.短乳杆菌发酵鲢鱼块工艺参数的优化研究[J].黑龙江农业科学,2010,(11):103.
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[3]王丽群.酿酒酵母与白面粉乳杆菌混合发酵对馒头品质的影响[J].黑龙江农业科学,2021,(07):77.[doi:10.11942/j.issn1002-2767.2021.07.0077]
[J].HEILONGJIANG AGRICULTURAL SCIENCES,2021,(09):77.[doi:10.11942/j.issn1002-2767.2021.07.0077]
备注/Memo
收稿日期：2015-12-15