朱 玲，赵 宁

（郑州科技学院，河南 郑州 450064）

摘要：为研制一款谷物复合发酵乳饮料，以糯米、黑米和纯牛奶等为主要原料，以感官评价为指标对产品色泽、气味、口感、组织形态进行评价。通过单因素实验和正交试验获得黑米、糯米、纯牛奶、白砂糖的最佳添加量和最佳发酵温度。结果表明：最佳工艺和配方为：甜酒曲发酵时间为40h，白砂糖添加量为8.0%，甜酒酿浆液添加量为20%，乳酸菌发酵剂接种量0.5%，发酵温度42℃，发酵时间8h，该产品的pH 值为4.2，总酸度为72.5/°T，蛋白质含量为2.5g/100g，乳酸菌活菌数为1.1×107CFU/mL，酒精含量为0.2%。产品的色泽呈淡紫色，酸甜适口，具有甜酒酿和乳酸菌发酵特有的香味，产品营养丰富，富含益生菌。

关键词：谷物；黑米；糯米；复合发酵；甜酒酿；发酵乳

Development of Compound Fermented Milk Beverage with Sweet Wine

ZHU Ling，ZHAO Ning

（Zhengzhou University of Science and Technology，Zhengzhou 450064，China）

Abstract: In order to develop a kind of grain compound fermented milk beverage，the glutinous rice，black rice andpure milk were used as the main raw material，the color，smell，taste and organization of the product were evaluatedby sensory evaluation.Through single factor test and orthogonal test，the optimum addition amount and fermentationtemperature of black rice，glutinous rice，pure milk and white granulated sugar were obtained.The results showedthat the optimum technology and formula were as follows：The fermentation time of Sweet Koji was 40h，theaddition of white sugar was 8.0%，the addition of syrup was 20%，the inoculation of lactic acid bacteria was 0.5%，the fermentation temperature was 42℃ and the fermentation time was 8h，The pH value of the product is 4.2，thetotal acidity is 72.5/°T，the protein content is 2.5g/100g，the viable count of lactic acid bacteria is 1.1×107CFU/mLand the alcohol content is 0.2% .The product is lavender color，sweet and sour taste，with sweet wine and lactic acidbacteria fermentation unique flavor，nutrient-rich products，rich in probiotics.

Key words: grain；black rice；glutinous rice；compound fermentation；sweet wine；fermented milk

中图分类号：TS213            文献标志码：A                 文章编号：1007-7871（2023）01-0046-06

2023，Vol.26，No.1