| 高纤维玉米酸奶生产工艺研究 |
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| 引用本文： | 张雁凌,王大为. 高纤维玉米酸奶生产工艺研究[J]. 食品科学, 2009, 30(8): 311-313. DOI: 10.7506/spkx1002-6630-200908071 |
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| 作者姓名： | 张雁凌 王大为 |
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| 作者单位： | 1.吉林农业大学食品科学与工程学院 2.吉林工程技术师范学院生物与食品工程学院 |
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| 基金项目： | 国家“863”计划项目(2007AA10Z336) |
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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。
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| 关 键 词： | 膳食纤维 玉米 酸奶 |
| 收稿时间： | 2009-03-16 |
Study on Technology of High Fiber Corn Yogurt |
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| ZHANG Yan-ling,WANG Da-wei. Study on Technology of High Fiber Corn Yogurt[J]. Food Science, 2009, 30(8): 311-313. DOI: 10.7506/spkx1002-6630-200908071 |
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| Authors: | ZHANG Yan-ling WANG Da-wei |
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| Affiliation: | (1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China2. College of Biology and Food Engineering, Jilin Teacher Institute of Engineering and Technology, Changchun 130052, China ) |
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| 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. |
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| Keywords: | dietary fiber corn yogurt |
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