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Position: Home > Articles > Study on Tender Corn Beverage Fermented by Lactic Acid Bacteria FOOD SCIENCE 2004,25 (12) 104-108

嫩玉米乳酸发酵饮料工艺研究

作者：

孔庆学;郑琳琳;吴江学;李志国

单位：

天津市食品研究所;菲仕兰(天津)乳业有限公司;天津农学院食品科学系

关键词：

嫩玉米;乳酸菌;发酵;饮料

摘要：

嫩玉米为主要原料进行乳酸菌发酵生产发酵乳食品。通过正交实验确定最佳稳定性参数及风味的研究。试验结果:嗜热链球菌与干酪乳杆菌混合发酵,菌种的比例为1:1,pH为3.5～4.0;CMC、黄原胶用量分别为0.15%、0.1%;玉米乳与牛乳的比例为3:2;玉米品种为沈农2号。成品具有酸甜可口、风味独特、色泽宜人、营养丰富、价格合理等特点。

译名：

Study on Tender Corn Beverage Fermented by Lactic Acid Bacteria

作者：

KONG Qing-xue1,ZHENG Lin-lin2,WU Jiang-xue3,LI Zhi-guo3(1.Food Science Department of Tianjin Agriculture College,Tianjing 300384,China;2.Tianjin Food Reaserch Institute,Tianjin 300384,China;3.Fei Shi-lan Dairy Co.,Ltd,Tianjin 300222,China)

关键词：

tender corn;lactic acid bacteria;fermentation;beverage

摘要：

The process of fermentation of tender corn by lactic acid bacteria was studied.The stability and flavor were studied on tender corn Lactic with acid bacteria fermented beverage by orthogonal design. The optimum process conditions were obtained; proportion of streptocous thermophilus to Lactobacillus casei was 1:1, pH value between 3.5～4.0, CMC added 0.15%, Xanthan added 0.1% and the proportion of milk of tender corn to cow milk as 3:2 with the variety of tender corn No.2.The beverage was produced through the fermentation of lactic acid with a result of pleasant sweetness and sourness unique taste appealing color rich nutrients and reasonable price.

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嫩玉米乳酸发酵饮料工艺研究

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