多株乳酸菌协同发酵制备甜玉米酸奶及稳定性的研究  

Study on Synergism Fermention of Lactic Acid Bacteria Strains and Stability of Sweet Corn Yoghurt with Healthy and Nutritional Function

作　　者：段善海[1] 缪铭[1] 李丽莎[1] 费颖[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2005年第11期278-282,共5页Food Science

基　　金：黑龙江省教育厅科学技术研究项目(10511083)

摘　　要：本文研究以甜玉米和牛奶为原料进行乳酸发酵而制得一种具有营养保健功能的食品。通过一系列单因素和正交试验确定甜玉米酸奶生产的最佳工艺条件:牛奶中加入18%的甜玉米,6%蔗糖,3%混合发酵剂(嗜热链球菌:保加利亚乳杆菌:两歧双歧杆菌=1:2:1)进行培养,在42℃条件下发酵5h;最佳复合稳定剂为黄原胶:卡拉胶:单甘酯=0.2%:0.15%:0.01%。该产品具有独特的风味和良好的营养保健作用,市场前景广阔。This paper introduced a food made of sweet corn and milk through lactic acid fermentation. The parameters of processing technique were determined and the optimal process conditions were recommended through one factor and orthogonal test. The test results showed that the milk added with 18% sweet corn juice, 6% sucrose, inoculated 3% mixed starter culture with 1：2：1 of Lbulgaricas and St.thermophilus and B.bifidum respectively and fermented 5h at 42℃. The optimal formulas of mixed stabilizers was that ： Xanthan gum：Kappa Carrageenan gum：Glycerol Monostearate=0.2%：0.15%：0.01%.This new product with flavor and nutrition would find a wide market.

关 键 词：甜玉米 酸奶 混合发酵剂 协同发酵 复合稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]