摘要
研制了一种以玉米浆、牛奶、白砂糖为主要原料,通过调配、均质、杀菌、发酵等加工工艺而制成的色泽淡黄、风味优良、营养丰富的玉米风味酸奶。结果表明:在牛乳中加入15%的玉米浆,8%的蔗糖,0.6%的复合稳定剂(果胶:羧甲基纤维素钠=1:1),经95℃、10min保温杀菌后,接入4%的乳酸菌,42℃下培养4h,最后在4℃～10℃条件下后熟24h,即可得到优质的玉米酸奶制品。
Take corn juice, milk, refined cane sugar as the main raw material, pass the dispensation, homogenization, disinfection, fermentation and etc ,we can make into the corn yogurt that the color was thin yellow, the taste was good and the nourishment was abundant. The results expressed ：join 15 % corn juice, 8 % cane sugars and 0.6 % compound stability into the milk, after 95 ℃,the 10 minutes heat preservations disinfect connect to go into 4 % lactobacilluses, 42 ℃ descend to develop 4 h, end after 4 ℃-10℃ conditions descend familiar 24 h, we can immediately get a superior quality of corn yogurt.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期95-98,共4页
Food Research and Development
关键词
玉米
风味
酸奶
corn
flavor
yogurt
