中国乳业Issue(11)：100-105,111,7.DOI:10.12377/1671-4393.23.11.18
发芽糙米风味发酵乳的研制与品质分析
Preparation and Quality Analysis of Germinated Brown Rice Flavor Fermented Milk
摘要
Abstract
[Objective]To solve the problems of population aging,increased incidence of chronic diseases in the elderly and poor sleep quality in China.[Method]With germinated brown rice,jujube kernel,lily,poria cocos and yam as raw materials,using Lactobacillus bulgaricus,Streptococcus thermophilus,Bifidobacterium lactis and other mixed strains as starters to ferment milk,with sensory index as evaluation standard,a new type of fermented milk with antioxidant and hypnotic germinated brown rice flavor was developed.[Results]The results showed that the sensory evaluation of fermented milk was the best when 100 mL of milk was added with 1 g of sleeping powder(jujube kernel powder,yam powder,poria cocos powder and lily powder),7 g of germinated brown rice,6 g of white granulated sugar and 0.2 g of fermentation agent,and fermented at 42℃for 10 h.The content of γ-aminobutyric acid was(0.096 76±0.001 43)mg/mL.The total polyphenol content was(1.121 9±0.002 1)mg/mL,and the total flavonoid content was(0.407 1±0.001 3)mg/mL.[Conclusion]Compared with traditional fermented milk,germinated brown rice flavor fermented milk had higher nutritional value.关键词
发芽糙米/发酵乳/γ-氨基丁酸/多酚/黄酮Key words
germinated brown rice/fermented milk/γ-aminobutyric acid/polyphenol/flavonoids引用本文复制引用
李家莹,杜昭换,刘清玄,涂向辉,姜忠丽..发芽糙米风味发酵乳的研制与品质分析[J].中国乳业,2023,(11):100-105,111,7.基金项目
沈阳师范大学大学生创新创业训练计划项目(X202210166098) （X202210166098）
