摘要
以乳熟期糯玉米原浆和脱脂奶粉为发酵基质,研制糯玉米酸奶。结果显示,糯玉米酸奶的最佳工艺条件为糯玉米原浆40%,蔗糖5%,脱脂奶粉5%,菌种发酵剂7%,琼脂0.12%;在42℃下发酵6～8 h,在4℃下冷藏12 h,可得到品质较优的糯玉米酸奶。
Maize yoghurt was developped by taking waxy corn puree of milk stage and skimmed milk powder as fermentation substrate. The resuits showed that the optium process conditions were 40 % waxy corn puree of milk stage, 5 % sugar, 5 % skimmed milk powder, 7 % bacteria ferment, 0.12 % agar, 42 ℃ fermentation for 6 -8 h and 4 ℃ cold storage for 12 h.
出处
《西南农业学报》
CSCD
北大核心
2011年第4期1522-1524,共3页
Southwest China Journal of Agricultural Sciences
基金
重庆市科委重点攻关项目(CSTC
2009AB1109)
关键词
糯玉米酸奶
加工工艺
Glutinous maize yoghurt
Processing condition
