食品科学 ›› 2009, Vol. 30 ›› Issue (8 ): 311-313.doi: 10.7506/spkx1002-6630-200908071
• 技术应用 • 上一篇
张雁凌1,2，王大为1,*
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国家“863”计划项目(2007AA10Z336)
ZHANG Yan-ling1,2 WANG Da-wei1,*
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摘要：
采用发酵工程技术生产高纤维玉米酸奶，通过正交试验筛选出最佳工艺条件。当玉米汁与牛奶比为1:1(V/V)，玉米膳食纤维加入量10%，发酵时间6h，发酵剂加入量4%时，所制得的高纤维玉米酸奶口感细腻，组织状态均匀，玉米香气淡雅，风味独特。
关键词: 膳食纤维, 玉米, 酸奶
Abstract:
High fiber corn yogurt was processed through experimentation engineering, the optimum condition was determined through orthogonal test. The corn juice to milk is 1:1 (V/V), the amount of corn dietary fiber is 10%, the experimentation period is 6 h, the amount of starter is 4%, the taste of fiber corn yogurt is smooth and fine, the texture construction is homogeneous,the corn odor is weak and standard, the flavor is unusual.
Key words: dietary fiber, corn, yogurt
中图分类号:
TS252.4
张雁凌1,2，王大为1,*. 高纤维玉米酸奶生产工艺研究[J]. 食品科学, 2009, 30(8 ): 311-313.
ZHANG Yan-ling1,2 WANG Da-wei1,*. Study on Technology of High Fiber Corn Yogurt[J]. FOOD SCIENCE, 2009, 30(8 ): 311-313.
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