Development of a Fermented Milk Product from Reconstituted Milk and Black Rice Hydrolysate

doi:10.15922/j.cnki.jdst.2013.01.004

Journal of Dairy Science and Technology ›› 2013, Vol. 36 ›› Issue (1): 13-15.DOI: 10.15922/j.cnki.jdst.2013.01.004

• Processing Technology • Previous Articles Next Articles

Development of a Fermented Milk Product from Reconstituted Milk and Black Rice Hydrolysate

GUO Fei-xiang, HAN Qing-qing, GU Rui-xia, LU Mao-lin

(Jiangsu Province Key Laboratory of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)

Online:2013-02-28 Published:2022-02-22

黑米发酵乳的研制

郭飞翔, 韩青青, 顾瑞霞, 鲁茂林

江苏省乳品生物技术与安全控制重点实验室,扬州大学食品科学与工程学院,江苏扬州 225127

基金资助:
江苏高校优势学科建设工程项目；"十一五"国家科技支撑计划项目(2013BAD18B12)；江苏省科技支撑项目(BE2011383)；江苏省高校自然科学研究重大项目(12KJA550003)；教育部博士点基金项目(20093250110005)

Abstract

Abstract: A fermented milk product was developed based on simultaneous fermentation of reconstituted milk and black rice hydrolysate. The optimum saccharification conditions of black rice hydrolysate were found to be 60 ℃, 200 U/g and 7 h for temperature, enzyme loading and time, respectively. By using one-factor-at-a-time approach and orthogonal array design, the optimum fermentation conditions were determined as 5%, 20%, 3%, 40 ℃ and 4 h for sucrose concentration, black rice hydrolysate concentration, inoculum size, temperature and time, respectively. The resulting product had good quality and great potential for further development.

Key words: black rice；milk powder；enzyme；fermented milk

摘要： 为优化黑米发酵乳的工艺条件,以黑米和乳粉为主要原料,将黑米酶解液与复原乳粉混合接入菌种后进行发酵,研制出-种集黑米和发酵乳功能为一体的黑米发酵乳.在单凶素试验基础上采用正交试验,确定黑米发酵乳的最佳配方.结果表明:黑米酶解液最佳糖化条件为糖化温度60℃、加酶量200U/g、糖化时间7h,制备黑米发酵乳的最佳工艺条件为添加5％的蔗糖、20％的酶解液、接种3％的菌种、40℃发酵4h.此工艺条件得到的产品质量优,可进一步开发利用.

关键词: 黑米；乳粉；酶；发酵乳

CLC Number:

TS252.54

GUO Fei-xiang, HAN Qing-qing, GU Rui-xia, LU Mao-lin. Development of a Fermented Milk Product from Reconstituted Milk and Black Rice Hydrolysate[J]. Journal of Dairy Science and Technology, 2013, 36(1): 13-15.

郭飞翔, 韩青青, 顾瑞霞, 鲁茂林. 黑米发酵乳的研制[J]. 乳业科学与技术, 2013, 36(1): 13-15.

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Development of a Fermented Milk Product from Reconstituted Milk and Black Rice Hydrolysate

黑米发酵乳的研制

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