Study on Synergism Fermention of Lactic Acid Bacteria Strains and Stability of Sweet Corn Yoghurt with Healthy and Nutritional Function

Abstract

Abstract: This paper introduced a food made of sweet corn and milk through lactic acid fermentation. The parameters of processing technique were determined and the optimal process conditions were recommended through one factor and orthogonal test. The test results showed that the milk added with 18% sweet corn juice, 6% sucrose, inoculated 3% mixed starter culture with 1:2:1 of L.bulgaricas and St.thermophilus and B.bifidum respectively and fermented 5h at 42℃. The optimal formulas of mixed stabilizers was that : Xanthan gum:Kappa Carrageenan gum:Glycerol Monostearate=0.2%:0.15%:0.01%.This new product with flavor and nutrition would find a wide market.

Key words: sweet corn, yoghurt, mixed fermenting agent, synergism fermention, mixed stabilizers

DUAN Shan-Hai, MIAO Ming, LI Li-Sha, FEI Ying. Study on Synergism Fermention of Lactic Acid Bacteria Strains and Stability of Sweet Corn Yoghurt with Healthy and Nutritional Function[J]. FOOD SCIENCE, 2005, 26(11): 278-282.

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Study on Synergism Fermention of Lactic Acid Bacteria Strains and Stability of Sweet Corn Yoghurt with Healthy and Nutritional Function

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