作 者: ; (李春梅); (王丹); (孙丽颖); (柳丹);
机构地区: 国家乳业工程技术研究中心哈尔滨150086
出 处: 《中国乳品工业》 2011年第9期57-60,共4页
摘 要: 通过单因素和正交实验确定了改性甜玉米发酵乳的发酵工艺条件。结果表明,改性玉米浆与鲜乳以1︰1.5的质量比混合,加入质量分数为3%蔗糖+3%乳糖,稳定剂的添加量为0.2%果胶+0.1%单甘酯,选用保加利亚乳杆菌和乳酸链球菌1︰1的比例按4%的接种量接种,在43℃条件下发酵7 h,可得到质地均匀、口感细腻、具有甜玉米清香的发酵乳。 In this study, the fermentation conditions is determined according to a single factor and orthogonal experiments. The optimum condition of modified sweet corn fermented milk is that modified sweet corn syrup and milk is mixed by ratio of 1:1.5, adding 6% sugar(su crose: lactose =1:1),adding 0.2%pectin+0.1% monoglycerides, Lactobacillus bulgaricus and Nisin is 1:1 ratio and the baeteria inoculum 4% at 43 ℃ for 7 hours. The texture is uniform,the taste is exquisite and the fermented milk with sweet corn flavor and flagrance.