糯玉米酸奶加工工艺研究  

Study on Processing Condition of Glutinous Maize Yoghurt

作　　者：曾顺德[1] 赵国华[2] 尹旭敏[1] 张超[1] 章道明[2] 

机构地区：[1]重庆市农业科学院农产品贮藏加工研究所,重庆401329 [2]西南大学食品科学学院,重庆400716

出　　处：《西南农业学报》2011年第4期1522-1524,共3页Southwest China Journal of Agricultural Sciences

基　　金：重庆市科委重点攻关项目(CSTC;2009AB1109)

摘　　要：以乳熟期糯玉米原浆和脱脂奶粉为发酵基质,研制糯玉米酸奶。结果显示,糯玉米酸奶的最佳工艺条件为糯玉米原浆40%,蔗糖5%,脱脂奶粉5%,菌种发酵剂7%,琼脂0.12%;在42℃下发酵6～8 h,在4℃下冷藏12 h,可得到品质较优的糯玉米酸奶。Maize yoghurt was developped by taking waxy corn puree of milk stage and skimmed milk powder as fermentation substrate. The resuits showed that the optium process conditions were 40 % waxy corn puree of milk stage, 5 % sugar, 5 % skimmed milk powder, 7 % bacteria ferment, 0.12 % agar, 42 ℃ fermentation for 6 -8 h and 4 ℃ cold storage for 12 h.

关 键 词：糯玉米酸奶 加工工艺 

分 类 号：S513[农业科学—作物学]