嫩玉米乳酸发酵饮料工艺研究

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。

Study on Tender Corn Beverage Fermented by Lactic Acid Bacteria

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.