摘要:本文以黑豆、活性黑米、黑小麥為主要原料，利用馴化的乳酸菌進行發酵，對發酵型黑豆、活性黑米和黑小麥乳酸菌飲料的生產工藝進行研究。通過單因素實驗和正交實驗確定了活性黑米的酶解條件：糊化時加水量為原料的8倍，1%的α-淀粉酶，酶解溫度為60℃，酶解時間為2.75h；發酵條件：黑豆乳:活性乳:黑小麥乳＝5:1:4，純牛奶與發酵基料比例為40:60進行發酵劑的制備，接種量5%，發酵溫度43℃，發酵時間2.5h，蔗糖添加量為7%；復合穩定劑(黃原膠0.22%、耐酸性CMC-Na0.12%、果膠0.22%)0.8%。在該條件下制備的乳酸菌飲料具有口感細膩、營養豐富等特點，同時具有一定的保健功能。

關鍵詞 黑豆；活性黑米；黑小麥；乳酸菌飲料；發酵；穩定性

Abstract:In this paper, lactic acid bacteria beverage processing technology was studied, used black bean, germinated black rice, black wheat as raw materials. The optimized conditions of germinated black rice milk prepared by enzymatic hydrolysis were found by single factor and orthogonal experiments: the ratio of the germinated black rice and water was 1:8, the alpha-amylase 1%, enzymatic hydrolysis temperature 60℃, enzymatic hydrolysis time 2.75h. The optimized conditions of fermentation: the ratio of black bean milk, germinated black rice milk, black wheat milk was 5:1:4, the pure milk and fermented base material was 40:60, inoculum size 5%, fermentation temperature 43℃, fermentation time 2.5h, sucrose 7%. Composite stabilizer (xanthan gum 0.22%, aciduric CMC-Na 0.12%, pectin 0.22%) 0.8%. Under these conditions, lactic acid bacteria beverage was prepared with smooth taste, rich nutrition, and also has some health functions.

Keywords  Black beans  Germinated black rice  Black wheat  Lactic acid bacteria beverage  Fermentation  Stability