贵州农业科学
貴州農業科學
귀주농업과학
GUIZHOU AGRICULTURAL SCIENCES
2015年
6期
187-190
,共4页
黑甜玉米%发酵%乳酸菌%加工条件
黑甜玉米%髮酵%乳痠菌%加工條件
흑첨옥미%발효%유산균%가공조건
black sweet corn%fermentation%lactic acid bacteria%processing conditions
为丰富酸乳类型，以黑甜玉米为原料，经过预处理后，辅以适量的脱脂乳，双歧杆菌为发酵菌种，研制具有良好凝固状态的玉米发酵酸乳，通过正交试验优化其发酵工艺。结果表明：黑甜玉米凝固性酸乳的影响因素依次为发酵时间＞料液比＞发酵温度＞接种量，发酵的最佳工艺为接种量4％、发酵温度39℃、发酵时间10 h、料液比1∶4；稳定剂的最佳选择为0．10％黄原胶＋0．10％单甘酯，该条件下的酸乳具有良好凝固状态、玉米味浓郁、甜度适口。
為豐富痠乳類型，以黑甜玉米為原料，經過預處理後，輔以適量的脫脂乳，雙歧桿菌為髮酵菌種，研製具有良好凝固狀態的玉米髮酵痠乳，通過正交試驗優化其髮酵工藝。結果錶明：黑甜玉米凝固性痠乳的影響因素依次為髮酵時間＞料液比＞髮酵溫度＞接種量，髮酵的最佳工藝為接種量4％、髮酵溫度39℃、髮酵時間10 h、料液比1∶4；穩定劑的最佳選擇為0．10％黃原膠＋0．10％單甘酯，該條件下的痠乳具有良好凝固狀態、玉米味濃鬱、甜度適口。
위봉부산유류형，이흑첨옥미위원료，경과예처리후，보이괄량적탈지유，쌍기간균위발효균충，연제구유량호응고상태적옥미발효산유，통과정교시험우화기발효공예。결과표명：흑첨옥미응고성산유적영향인소의차위발효시간＞료액비＞발효온도＞접충량，발효적최가공예위접충량4％、발효온도39℃、발효시간10 h、료액비1∶4；은정제적최가선택위0．10％황원효＋0．10％단감지，해조건하적산유구유량호응고상태、옥미미농욱、첨도괄구。
To enrich the types of yogurt,taking black sweet corn as raw material,after pretreatment, supplemented by a little skim milk,using lactic acid bacteria fermentation,the authors developed corn fermentation yogurt with good solidification state.And the fermentation process was optimized by an orthogonal test.Results:The influencing factors followed the sequence of fermentation time>solid-liquid ratio>fermentation temperature>inoculum size.The optimum process parameters included inoculum size 4%,fermentation temperature 39℃,fermentation time 10 h and solid-liquid ratio 1∶5,the best choice of the stabilizing agent was 0.10% xanthan gum + 0.10% monoglycerides.Under these conditions the yogurt were of good solidification state,corn fruity sweetness and palatable sweetness.
