Position: Home > Articles > Research on Fermented Milk with Black Sweet Corn Flakes
FOOD SCIENCE
2004,25
(11)
457-459
黑甜玉米片发酵乳的研制
作 者：
高云;张彧;王霞;朱蓓薇
单 位：
鞍山科技大学化学工程学院;大连轻工业学院生物与食品工程学院
关键词：
黑甜玉米片;发酵乳;加工工艺
摘 要：
对具有营养保健功能的黑甜玉米片发酵乳的加工工艺进行了初步探讨。结果表明:以黑甜玉米粒为原料,经过系列加工及强化后制得营养丰富的黑甜玉米片;按照黑甜玉米片浆:牛乳=1:3的配比,将保加利亚乳杆菌和嗜热链球菌以1:1混合作为发酵剂进行发酵,采用接种量3%,加蔗糖量8%,发酵温度43℃,发酵时间6h等工艺条件,可得到品质优良、风味独特的黑甜玉米片发酵乳。
译 名：
Research on Fermented Milk with Black Sweet Corn Flakes
作 者：
GAO Yun1,2,ZHANG Yu2,WANG Xia1,ZHU Bei-wei2(1.College of Chemical Engineering, Anshan University of Science and Technology, Anshan 114044, China;2.College of Biology and Food Technology, Dalian Institute of Light Industry, Dalian 116034, China.)
关键词：
black sweet corn flakes;fermented milk;processing technology
摘 要：
Preliminary investigation on processing technology of fermented milk with black sweet corn flakes with nutritionaland healthy functions was reported. The results showed that we have used black sweet corn flakes which is rich in nourishmentwith black sweet corn , through serial processing and nutrification; good quality and tasteful fermented milk with black sweet cornflakes could be obtained by adopting following conditions: raw material ratio of black sweet corn juice and fresh milk 1:3,fermentation agent of 1:1 mixture of Lactobacillus bulgaricus and Streptococcus thermophilus inoculation of 3%, sucrose 8%,fermentation temperature 43℃, fermentation time 6h.
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