蛋膜甜玉米保健酸乳的研制

Preparation on the health yogurt of egg membrane and sweet corn

蛋膜对皮肤细胞有较强的保健作用,直接食用带有淡淡的苦涩口感及腥味,部分消费者难以接受。利用甜玉米和牛乳加工成蛋膜甜玉米保健酸乳,将具有广阔的市场前景。实验结果表明,以保加利亚乳杆菌和嗜热链球菌混合菌种(1:1)接种量3%,玉米汁与牛乳配比为4:6,复合稳定剂用量0.1%,蔗糖用量6%～7%,在43℃下发酵5h,发酵终点滴定酸度70～75°T,制成甜玉米酸乳,再添加0.5%～0.6%纳米级蛋膜粉,开发成蛋膜甜玉米保健酸乳。产品色泽乳黄、组织均匀、黏度适中、酸甜适口、细腻滑爽,具有甜玉米特有的清香及发酵乳、蛋膜香味,在人们享受营养美味的同时,达到美容保健功效。

Egg membrane has a strong role in health about skin cells, the part of the consumer is difficult to accept its bitter taste and smell, with pleasant fragrance flavor and rich nutrition of sweet corn and milk, processed into the health yogurt of egg membrane and sweet corn, is bound to have broad market prospects. Experimental results show that, when volume ratio of corn juice and milk is 4：6, mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus （1：1） inoculation 3%, the sucrose amount 6% to 7%, the amount of posite stabilizer is 0.1%, fermentation at 43 ℃ for 5 h, the end titratable acidity of fermentation 70～75 °T, the sweet corn yogurt is made, also added the amount of nanoscale egg membrane powder is 0.5% to 0.6%, developed into the health yogurt of egg membrane and sweet corn, with the color milk yellow, homogeneous, moderate viscosity, sweet and sour taste, delicate and smooth, has fragrance of sweet corn and fermented milk the egg membrane flavor, while people enjoy a nutritious and delicious, at the same time achieve the effect of beauty and health.