【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。更多还原

【Abstract】 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 fragrance.更多还原