凝固型玉米桂花风味酸奶发酵工艺条件研究  

Study on the Fermentation Process Conditions of Solidified Corn and Osmanthus-Flavored Yogurt

作　　者：段飞[1] DUAN Fei(Henan Vocational and Technical College,Zhengzhou 450000,China)

机构地区：[1]河南职业技术学院,河南郑州450000

出　　处：《现代食品》2025年第3期90-92,97,共4页Modern Food

摘　　要：本文以玉米、桂花、牛奶为主要原料,感官评分为评价指标,通过单因素和正交试验确定凝固型玉米桂花风味酸奶的最佳发酵工艺条件。结果表明,在玉米浆添加量为12%,桂花汁添加量为11%,接种量为6%的条件下,在42℃发酵6 h后,制得的凝固型玉米桂花风味酸奶呈浅黄色,口感酸甜可口、质地光滑细腻,具有浓郁的玉米香甜和桂花清香气。This article uses corn,osmanthus,and milk as the main raw materials,sensory evaluation as the evaluation index,and determines the optimal fermentation process conditions for solidified corn osmanthus flavored yogurt through single factor and orthogonal experiments.The results showed that under the conditions of 12%corn syrup addition,11%osmanthus juice addition,and 6%inoculation,the solidified corn osmanthus flavored yogurt produced after fermentation at 42℃for 6 hours had a light yellow color,a sweet and sour taste,a smooth and delicate texture,and a rich corn sweet and osmanthus clear aroma.

关 键 词：玉米 桂花 单因素试验 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]