嗜酸乳杆菌发酵嫩黑玉米乳饮料生产工艺的研究

Developing a Milk Drink from Tender Black Corn Fermented by L.acidophilus

本文以嫩黑玉米和鲜牛奶为主原料,经嗜酸乳杆菌及其它乳酸菌混合发酵后、调配成乳酸发酵饮料,通过各项实验确定出嫩黑玉米液化液的DE值为18%;糖化液与原料乳配比为2.5∶1;混合液最佳发酵条件为菌种配比1∶1、接种量6%、发酵温度43℃;饮料生产中采用羧甲基纤维素钠(CMC-Na)、黄原胶(XG)和藻酸丙二醇酯(PGA)等组成复合稳定剂,加入量分别为0.3%,0.1%,0.1%;饮料最佳配方为加水百分率为45%、加糖量9%、pH值(柠檬酸调酸)为3.9。

Using tender black corn and fresh milk as main materials, fermented with L. acidophilus and other Laetobacillus, a kind of lactic acid bacteria drink was developed. The technologic parameters were studied and optimized through orthogonal experiments. The study results show that the proper DE value of the liquefied tender black corn is 18% and that the ratio of saccharified liquid to milk is 2.5： 1. The optimum fermentation condition of the mixed liquid is as follows： The ratio of bacteria strains 1：1 , inoculum size 6% , and fermentation temperature 43℃. CMC - Na, XG, and PGA , being used as stabilizer for the drink manufacture, their proportion is 0.3% ,0.1% and 0.1% respectively. The best formula of the drink is as follows： proportion of water 45 % , proportion of sugar 9% , and pH 3.9.