黑甜玉米膨化粉酸奶的工艺研究  

Study on processing technology of yoghurt with extruded black sweet corn meal

作　　者：张彧[1] 高云[2] 陈莉[1] 王霞[2] 朱蓓薇[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院,辽宁大连116034 [2]鞍山科技大学化学工程学院,辽宁鞍山114044

出　　处：《饮料工业》2006年第4期30-34,共5页Beverage Industry

基　　金：辽宁省教育厅科学研究计划资助项目(2004D231)

摘　　要：对具有营养保健功能的黑甜玉米膨化粉酸奶的加工工艺进行了初步探讨。结果表明:以黑甜玉米粒为原料,经过去皮、磨粉、膨化、粉碎后制得黑甜玉米膨化粉;按照黑甜玉米粉浆:牛乳=1:2的配比,将保加利亚乳杆菌和嗜热链球菌以 1:1混合作为发酵剂进行发酵,采用接种量3％、加蔗糖量10％、发酵温度43℃、发酵时间5h等工艺条件,可得到品质优良、风味独特的黑甜玉米膨化粉酸奶。The processing technology of yoghurt with extruded black sweet corn meal that has nutritional and healthcare functions was preliminarily investigated. The results showed that extruded black sweet corn meal was first made by derinding, crushing, squeezing and expanding; yoghurt with extruded black sweet corn meal featured by good quality and unique flavour could be obtained on the following conditions： black sweet corn meal juice ： fresh milk = 1 ： 2, fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus （1 ： 1）, inoculum size 3%, sucrose 10%, 43℃ and 5h.

关 键 词：黑甜玉米 膨化粉 酸奶 加工工艺 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]