为了开发新型发酵糙米饮料产品,选取干酪乳杆菌、嗜酸乳杆菌、双歧杆菌、唾液乳杆菌、德式乳杆菌、酿酒酵母6株益生菌菌株进行了单菌和多菌复配发酵试验,通过发酵后产品的乳酸含量、p H值、氨基酸、水溶性肽等指标的检测与分析得到了最优发酵菌种组合为:干酪乳杆菌+嗜酸乳杆菌+双歧杆菌。以乳酸含量为主要指标,利用正交试验确定了发酵糙米饮料的最佳发酵工艺为料水比1.2∶10,接种量5%,发酵时间16 h。在此条件下,发酵饮料的乳酸含量为45 mmol/L,产品具有浓郁的发酵香味和米香味,滋味酸度适中,风味独特。通过与市售谷物饮料和市售乳酸菌饮料的营养指标对比发现,发酵糙米饮料综合了谷物饮料和乳酸菌饮料的优点,是一种高蛋白质,高膳食纤维,高活菌数,低脂肪,低能量的全面均衡营养型的饮料。

Lactobacillus casei,Lactobacillus acidophilus,Bifidobacterium,Lactobacillus salivarius,Lactobacillus German and Saccharomyces cerevisiae were selected in this paper for the development of new beverage based on brown rice fermentation. These six single or complex strains were used to make fermentation tests. Based on the detection and analysis of lactic acid content,p H,amino acids,water-soluble peptides in each group after fermentation,the best combination of strains was found to be the combination of Lactobacillus casei,Lactobacillus acidophilus,and Bifidobacterium. Based on the results of single factor and orthogonal test,the best fermented condition was found as follows:material-water ratio of 120∶ 1 000,inoculation volume of 5%,and fermentation time of 16 h. Under which,the lactic acid content of fermented beverages was 45 mmo L / L and the product had strong fermented rice smell,temperate acidity taste and unique flavor. After comparison with the nutritional indicators of commercial cereal beverages and lactic acid bacteria drinks,we found that the fermented brown rice beverage in this paper had combined the advantages of both cereal beverages and lactic acid bacteria drinks,which contained high-protein,high dietary fiber,high number of viable cells,low-fat as well as low-energy,and thus could be known as a comprehensive and balanced nutritional beverage.