Development Of Fermented Beverage With Millet Lactic Acid Bacteria

Millet nutritional value is very high,with millet as raw materials and processing of different types of products,the lactic acid bacteria are beneficial microorganisms in the human digestive tract,beneficial lactic acid bacteria producing acid does not produce toxic substances,organic acids include acetic acid,propionic acid,lactic acid,given the sour food and comfortable,is widely used in food processing,so can also be processed into fermented beverage by lactic acid bacteria.Based on the specialty of Shanxi millet as raw material,through the contrast test,determine the best process of fermentation with small rice;selection of 5 kinds of activation,domesticated by lactic acid bacteria commonly used,choose suitable for millet fermentation bacteria;using single factor and orthogonal experiment to determine the fermentation process.The best compound ratio was selected from different strains,and the skim milk powder and blueberry jam were added as needed.The best technology of compound lactobacillus beverage was determined through response surface test.Finally,the shelf life of the products was studied simply.The results are as follows:The best treatment for millet water soaked 6h 30 times,28000r/min high speed 2 times continuous beating,then boiling 30min was fermented with the small riceThe 5 kinds of lactic acid bacteria and then lyophilized activation,according to a certain gradient added to rice domestication,the total number of colonies,pH value,flavor parameters,select suitable for millet fermentation strains as fermentation bacteria,the last remaining strains of Lactobacillus plantarum,Lactobacillus rhamnosus and Lactobacillus paracasei,three the total number of colonies of bacteria are greater than 106cfu/ml,the pH value is about 3.8,there is no smell and taste normal lactic acid.The optimum fermentation process of Lactobacillus plantarum has been obtained by orthogonal test:the inoculation amount is 5%,the fermentation time is 24h,the white granulated sugar is 4.5%,the temperature is 35.The optimum fermentation conditions of Lactobacillus rhamnose were as follows:the inoculation amount was 6%,the fermentation time was 20h,the white granulated sugar was 3.5%,and the temperature was 37.Dry buttermilk was the best fermentation condition:inoculation amount 4%,fermentation time 24h,sugar 5%,temperature 37.The total number of colonies,sensory scores and pH values for small rice parameters of different fermentation were compared to select the highest score is the complex ratio of 1:1:1 to fall for a total of 2.4*108 cfu/ml,sensory evaluation was 88 and pH was 3.45.In order to improve the flavor of the final product,the skim milk powder and blueberry jam were compounded.The best fermentation conditions of compound millet beverage were determined by response surface test.The best fermentation conditions were as follows:the addition of skim milk powder to blueberry was 4.5%,and the fermentation time was 20h.The shelf life is 18 days.