玉米乳酸饮料的研制  

Development of Corn Beverage Containing Lactic Acid

作　　者：岳春[1] 初峰[2] 陈传阳[1] 黄振华[1] 

机构地区：[1]南阳理工学院生物化学系,河南南阳473004 [2]中州大学工程技术学院,郑州450000

出　　处：《无锡轻工大学学报（食品与生物技术）》2003年第4期87-90,共4页Journal of Wuxi University of Light Industry

摘　　要：利用玉米生产乳酸饮料工艺为,先将玉米用质量分数0.2%的乳酸在50℃的水中浸泡48h,然后用质量分数0.5%的α 淀粉酶液化、0.6%的糖化酶糖化.将糖化液与鲜牛奶以体积分数14∶6的比例混合进行乳酸发酵,可制出优质保健玉米乳酸饮料.The corn beverage containing lactic acid was produced in the following ways:Firstly, the corn was marinated with 0.2 percent lactic acid at the temperature of 50 ℃,then the corn was liguidized by 0.5 percent αamylase and saccharificated by 0.6 percent carbohydrases. The syrup liquid produced were mixed with fresh milk by 14∶6, and then the mixed liquid was fermented by lactic acid bacteria. As a result,a good and healthy fermented lactic acid beverage was produced.

关 键 词：玉米 乳酸饮料 研制 乳酸发酵 生产工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]