粮油食品科技2016，Vol.24Issue(4)：90-93,4.
益生菌发酵小米浆的工艺研究
Probiotics fermentation process of millet pulp
摘要
Abstract
The effects of sugar amount,inoculum concentration,temperature and time on fermentation were investigated by single - factor experiments and optimized by orthogonal experiment with specially do-mesticated probiotics. The results showed that the optimal process parameters was that sugar added amount 8%,inoculum concentration 2. 5%,fermentation temperature 38 ℃ and time 9 h. Under the optimal conditions,the sensory evaluation and the total polyphenol content of the fermented millet pulp was 97. 6 and 0. 287 μg / mL,respectively.关键词
小米浆/益生菌/接种量/小米发酵饮料Key words
millet pulp/probiotics/inoculum concentration/millet fermented drink分类
化学化工引用本文复制引用
张桂芳,郭希娟,张东杰,张爱武,王颖..益生菌发酵小米浆的工艺研究[J].粮油食品科技,2016,24(4):90-93,4.基金项目
国家科技部星火计划项目（2015GA670008）；大庆市指导性科技计划项目（S2dfy －2015－51）；大庆市创新能力建设项目（sjh －2013－65）；黑龙江省农垦总局开发项目 （）
