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- W2362639093 abstract "Whey, corn and red beans as raw material, which was used as substrate, was fermented with Lactobacillus delbrueckii sub-spbulgaricus and Streptococus thermophillus, through the single factor test and orthogonal test combined with the sensory evaluation to determine the best conditions of whey-grains' fermentation. The results showed that(1) optimal fermentation conditions were as followings: D90 whey powder 11%, multigrain puree 40%, the inoculation quantity 4%, fermentation temperature 42 ℃, fermentation time 4.5 h;(2) The optimal directions for producing were as followings: sucrose 9.0%, lactic acid 0.5%, mixed stabilizers 0.45%. Using sensory evaluation and physic-chemical property analysis to analyze the new kind fermented beverage, and the results showed that the fermentation products of p H of 4.1, acidity was 78 °T, the number of living bacterium was 1.5×106 CFU/m L, protein content was more than 1.0 g/100 g. The product has no obvious whey precipitation, but has the unique fl avor and delicate taste. The product achieves the complementary of plant protein and animal protein with high nutritional value. It improves the agricultural adding value with good prospects in application." @default.
- W2362639093 created "2016-06-24" @default.
- W2362639093 creator A5049939850 @default.
- W2362639093 date "2015-01-01" @default.
- W2362639093 modified "2023-09-27" @default.
- W2362639093 title "Study on the Fermentation Technologies of Whey Beverages Added Multigrain" @default.
- W2362639093 hasPublicationYear "2015" @default.
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