黑甜玉米凝固性酸乳加工工艺的优化  

Optimization on Processing Technology of Black Sweet Corn Coagulability Yogurt

作　　者：林立东[1] 杨萍[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101

出　　处：《贵州农业科学》2015年第6期187-190,共4页Guizhou Agricultural Sciences

基　　金：吉林农业科技学院重点学科项目"黑甜玉米发酵型酸乳的研制"[吉农院合字(2013)37]

摘　　要：为丰富酸乳类型,以黑甜玉米为原料,经过预处理后,辅以适量的脱脂乳,双歧杆菌为发酵菌种,研制具有良好凝固状态的玉米发酵酸乳,通过正交试验优化其发酵工艺。结果表明:黑甜玉米凝固性酸乳的影响因素依次为发酵时间>料液比>发酵温度>接种量,发酵的最佳工艺为接种量4%、发酵温度39℃、发酵时间10h、料液比1∶4;稳定剂的最佳选择为0.10%黄原胶+0.10%单甘酯,该条件下的酸乳具有良好凝固状态、玉米味浓郁、甜度适口。To enrich the types of yogurt,taking black sweet corn as raw material,after pretreatment,supplemented by a little skim milk,using lactic acid bacteria fermentation,the authors developed corn fermentation yogurt with good solidification state.And the fermentation process was optimized by an orthogonal test.Results：The influencing factors followed the sequence of fermentation time〉solid-liquid ratio〉fermentation temperature〉inoculum size.The optimum process parameters included inoculum size4%,fermentation temperature 39℃,fermentation time 10 hand solid-liquid ratio 1∶5,the best choice of the stabilizing agent was 0.10% xanthan gum ＋ 0.10% monoglycerides.Under these conditions the yogurt were of good solidification state,corn fruity sweetness and palatable sweetness.

关 键 词：黑甜玉米 发酵 乳酸菌 加工条件 

分 类 号：TS201.1[轻工技术与工程—食品科学] S377[轻工技术与工程—食品科学与工程]