作　　者： ; ; ;

机构地区： 安徽技术师范学院

出　　处： 《食品工业科技》 2004年第7期96-98,共3页

摘　　要： 以黑糯玉米原浆为发酵基质,研制出一种营养丰富、有糯玉米风味的乳酸发酵饮料。应用L9(34)正交实验,得出发酵饮料的最佳配方为:接种量3%(保加利亚乳杆菌和嗜热链球菌=1∶1)、脱脂乳量3%、蔗糖量5%、发酵温度42℃。该产品色泽均匀,组织细腻,酸甜可口。 A fermentated lactic acid beverage with rich and balanced nutrients and agreeable flavors of glutinous maize was developed by using black waxy corn as the main fermentable material . The L9(34)design of orthogonal tests was carri ed out for the optimum formulation. The results showed that the optimum conditio n for the fermentation was: inoculum size 3%( L.b∶S.t=1∶1),defatted milk pow der3%, sugar5%, temperature 42℃.The product had a uniform colour, good structur e,fine mouth feel,pleasant sweetness and sourness.

关 键 词： 黑糯玉米原浆 发酵 乳酸饮料

领　　域： [轻工技术与工程] [轻工技术与工程]