嫩玉米酸奶发酵工艺的研究

Study on fermented process of tender corn yoghurt

以嫩玉米、鲜牛奶为主要原料,乳酸菌为发酵菌,生产凝固型酸奶,通过单因素和正交实验确定玉米酸奶的发酵工艺条件。结果表明:嫩玉米与水比例为1∶2进行打浆,加入0.2%α-淀粉酶,85℃,水解40min后得到嫩玉米乳液,然后再与鲜牛奶按1∶1的比例混合,白砂糖的加入量为7%,LA401果胶和单甘酯复合稳定剂的添加量分别为0.4%和0.15%,最后接入4%的乳酸菌,在42℃条件下发酵4h。玉米酸奶成品酸度在70～75°T之间,具有乳酸菌发酵特有的风味与玉米的清香味道,组织状态均匀,色泽呈现乳白色或淡黄色,口感细腻。

With tender corn ,fresh milk as raw materials, the curdled yoghurt was made fermented with lactic acid bacteria,the optimum fermented conditions were obtained by single factor and orthogonal design. The results showed that the ratio of tender corn and water was 1：2 when it was squeezed,then the corn latex was obtained after added 0.2% co-amylase,at 85% hydrolyzed for 40min,and then the corn latex mixed with fresh milk with the ration of 1：1, simultaneity 7% white sugar,0.4% LA401 pectin and 0.15% glycerin monostearate complex stability agents were added. Lastly,4% yeast was inoculation and fermentation time 4h at 42%. The acidity of corn yoghurt product was at the range of 70-75℃. The finished product has proper flavor fermented by yeast and corn faint scent, even tissue and milk white or canary, and the taste is exquisite.