鲜糯玉米乳酸发酵饮料的研制  

Fresh Waxy Maize Beverage Fermentation by Lactic Acid Bacteria

作　　者：王舒[1] 徐璐[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《农产品加工（创新版）（中）》2013年第7期26-28,31,共4页Farm Products Processing

摘　　要：以鲜糯玉米为原料,经打浆、发酵、均质、灌装、杀菌,得到鲜糯玉米乳酸发酵饮料。试验结果表明,鲜糯玉米浆最佳发酵条件为接种量6%,发酵时间11 h,发酵温度43℃,乳粉添加量4%;鲜糯玉米乳酸发酵饮料最佳配比为发酵糯玉米浆添加量40.00%,总糖含量11.00%,总酸含量0.42%,黄原胶添加量0.10%。The article bases on fresh waxy maize as raw materials for mashing, fermentation, homogeneous, filling and sterilization. Made fresh waxy maize lactic acid fermentation beverage. Test results show that： Waxy maize pulp best fermentation conditions is inoculation quantity 6%, fermentation time 11 h, fermentation temperature 43 ℃, dry milk add quantity 4%. Waxy maize lactic acid fermentation drink best ratio, fermentation medium add content is 40.00%, total sugar content is 11.00%, total acid content is 0.42%, stabilizer xanthan gum add quantity is 0.10%.

关 键 词：鲜糯玉米 乳酸发酵 研制 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]