| 玉米酸奶制作 |
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| 引用本文： | 彭凌. 玉米酸奶制作[J]. 食品科技, 2002, 0(8): 54-55 |
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| 作者姓名： | 彭凌 |
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| 作者单位： | 西南科技大学生命科学院,绵阳,621000 |
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| 摘 要： | 依据玉米及其苞芯液中含有十分丰富的营养成份和一些具有生理活性的物质(如:VE),将其用于鲜奶或复原乳中,利用乳酸菌,在适当的条件下,将其混合浆汁用于发酵,产生乳酸,形成酸味和特有的玉米乳香味,可提高牛乳的吸收率,综合地增强玉米、牛乳特有的风味和营养价值。
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| 关 键 词： | 玉米芯玉米浆汁 牛奶 接种 发酵 玉米酸奶 |
| 文章编号： | 1005-9989(2002)08-0054-02 |
| 修稿时间： | 2002-04-11 |
The Product of Corn Acetous Milk |
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| PENG Ling. The Product of Corn Acetous Milk[J]. Food Science and Technology, 2002, 0(8): 54-55 |
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| Authors: | PENG Ling |
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| Abstract: | According to enough nutrient conten t of cob corn juice and draw -off,and s ome logical activeted matter(as Tocopherols),that applying to milk or remade milk,on fit condition,we apply mixed paste of lactic bacterria to fermentate,produced lactic acid,formed sourness and aroma flavor of corn serum,it c ould increase absorbance of milk,an d add to bioactive value of corn -serum by the self. |
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| Keywords: | corncob and paste of corn milk pitc hing fermentation clabber corn |
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