燕麦活性乳酸菌饮料研制

Preparation of Oats Lactic Acid Bacteria Beverage

摘要: 以燕麦米为原料，与水按质量比1∶27混合熬煮磨浆，过滤液经乳酸菌发酵后，制成燕麦活性乳酸菌饮料。以产品的感官质量、乳酸菌活菌数量为指标，确定燕麦活性乳酸菌饮料的最佳基本配方，结果表明：白砂糖6%、大豆分离蛋白粉0.5%，无酶解过程时，产品品质最佳。

Abstract: Oats were used as base material，mixed with 27 times water and pulped.Inoculating LAB in filtrates and fermented，oat lactic acid bacteria beverage was produced well.Taking sensory quality and LAB cell counts as testing standard，optimal basic formula of lactic acid bacteria beverage was determined.Results indicated that product quality was optimum when adding 6% sugar，0.5% soy protein isolate（SPI）powder，as well as removing enzymatic hydrolysis process.