微胚乳玉米植物酸乳的研制  

Preparation of Plant Yoghurt with Micro-Endosperm Corn

作　　者：卫萍 张雅媛[1] 游向荣[1] 邓静友 王颖[1] 周葵[1] 李明娟[1] 刘国明[1] WEI Ping;ZHANG Yayuan;YOU Xiangrong;DENG Jingyou;WANG Ying;ZHOU Kui;LI Mingjuan;LIU Guoming(Institute of Agro-Products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Guangxi Engineering Technology Research Center of Banana Preservation and Processing,Nanning 530007,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西果蔬贮藏与加工新技术重点实验室,广西香蕉保鲜与加工工程技术研究中心,广西南宁530007

出　　处：《食品科技》2021年第10期39-46,共8页Food Science and Technology

基　　金：广西科技重大专项—创新驱动项目(桂科AA17202029);国家“万人计划”青年拔尖人才专项经费项目(组厅字[2015]48号);科技先锋队‘强农富民’‘六个一’专项行动项目(桂农科盟202015);广西农科院基本科研业务专项(桂农科2015YT87、2018YM05、2020YM40)。

摘　　要：为丰富新型微胚乳玉米加工产品种类,提高精深加工能力。该研究以高蛋白微胚乳玉米为原料,考察高蛋白微胚乳玉米添加比例、发酵工艺对玉米酸乳品质的影响,并监测贮藏过程中酸乳品质的变化。结果表明:水与玉米最佳配比为8:1;优化所得的玉米酸乳最优发酵工艺为:接种量0.2%、发酵温度43℃、发酵时间6 h。所研制的玉米纯植物酸乳营养价值丰富、口感好,在4℃条件下贮藏3~5 d综合感官评价最好,15 d内品质仍可接受。研究结果为开发优良品质和富含蛋白的纯植物型玉米酸乳奠定基础。In order to enrich the variety of new micro-endosperm corn processing products and improve the ability of micro-endosperm corn deep processing.In this study,high protein micro-endosperm corn was used as raw material.The effects of high protein corn powder addition,fermentation process and storage time on yogurt quality were studied.The results showed that the optimal ratio of water:corn was 8:1.The optimal fermentation conditions were fermentation for 6.0 h at 43℃and an inoculum amount of 0.2%.The prepared corn yoghurt had a high nutritional value,with good taste.The optimum comprehensive sensory evaluation result was obtained when the yoghurt stored at 4℃for 3~5 days,and the yoghurt quality was acceptable within 15 days of storage.These investigations provide a theoretical basis for further studies on micro-endosperm corn plant yogurt with good quality and protein.

关 键 词：微胚乳玉米 工艺优化 酸乳 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]