玉米乳酸奶加工工艺的研究  

A Study on Processing Technology of Corn Juice Yogurt

作　　者：马丽媛[1] 尚尔坤 李杨[1] 刘丽美 张雅娜 Ma Liyuan;Shang Erkun;Li Yang;Liu Limei;Zhang Yana(College of Food and Pharmaceutical Engineering,Sui Hua University,Sui Hua Heilongjiang 152061,China;Suihua Institute for Food and Drug Control,Sui Hua Heilongjiang 152000,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061 [2]绥化市食品药品检验检测所,黑龙江绥化152000

出　　处：《北京联合大学学报》2020年第2期88-92,共5页Journal of Beijing Union University

基　　金：2018年绥化学院教学方法改革专项项目(JF20180004)。

摘　　要：以鲜奶、玉米为主要原料,以白砂糖和脱脂乳粉为辅料,经巴氏杀菌后加入发酵剂发酵制作玉米乳酸奶。研究中以玉米汁添加量、发酵剂接种量、白砂糖添加量、发酵时间为单因素变量,进行单因素试验确定参数选择范围;再进行正交试验,以感官品质为指标,确定最佳工艺条件。结果表明,当玉米汁添加量为35%、发酵剂接种量为5%、白砂糖添加量为8%、发酵时间为6 h时,制得的玉米乳酸奶口感最佳;与普通酸奶的风味进行对比,玉米乳酸奶具有独特的玉米清香,口感细腻,符合大众口味。In this article,fresh milk and corn were used as main raw materials,and white granulated sugar and skim milk powder were used as auxiliary materials.After pasteurization,the starter cultures are added to make corn juice yogurt.The amount of added corn juice,the amount of leaven inoculation,the amount of white granulated sugar and fermentation time were the single factors in the experiment.Then orthogonal experiment was made,and the sensory quality was used to determine the optimum process conditions.The results showed that the corn juice yogurt had the best taste when the amount of corn juice was 35%,the amount of leaven inoculation was 5%,the amount of sugar was 8%and the fermentation time was 6 h.Compared with the flavor of the ordinary yogurt,the corn juice yogurt had a unique fragrance of corn and delicate taste,which meets the public taste.

关 键 词：酸奶 玉米乳 加工工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]