高纤维玉米酸奶生产工艺研究

Study on Technology of High Fiber Corn Yogurt

采用发酵工程技术生产高纤维玉米酸奶,通过正交试验筛选出最佳工艺条件。当玉米汁与牛奶比为1:1(V/V),玉米膳食纤维加入量10%,发酵时间6h,发酵剂加入量4%时,所制得的高纤维玉米酸奶口感细腻,组织状态均匀,玉米香气淡雅,风味独特。

High fiber corn yogurt was processed through experimentation engineering, the optimum condition was determined through orthogonal test. The corn juice to milk is 1：1 （V/V）, the amount of corn dietary fiber is 10%, the experimentation period is 6 h, the amount of starter is 4%, the taste of fiber corn yogurt is smooth and fine, the texture construction is homogeneous, the corn odor is weak and standard, the flavor is unusual.