乳业科学与技术2011，Vol.34Issue(6)：260-263,4.
黑米发酵乳饮料的研制
Development of a Fermented Dairy Beverage with Black Rice
陈钢 1简素平 2汪海利 2吴克2
作者信息
- 1. 南昌大学食品科学与技术国家重点实验室,江西南昌330047
- 2. 江西南科食品有限公司,江西南昌330029
- 折叠
摘要
Abstract
Black rice and milk were mainly used to develop a functional fermented dairy beverage flavored with black rice.Orthogonal array design was used to optimize substrate composition and fermentation conditions.The optimal substrate composition was composed of 55% milk,6% black rice and 4.5% sucrose.The optimal fermentation conditions of inoculum（a mixture of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus） size,time and temperature were determined to be 3.5%,5.5 h and 42 ℃,respectively.关键词
黑米/牛奶/保健/感官评定Key words
black rice/milk/health care/sensory evaluation分类
轻工纺织引用本文复制引用
陈钢,简素平,汪海利,吴克..黑米发酵乳饮料的研制[J].乳业科学与技术,2011,34(6):260-263,4.
