摘要
以玉米花粉和鲜牛奶为原料,研制出营养全面、具有玉米花粉风味和乳香的保健型酸奶。对玉米花粉酸奶的配方和加工工艺进行了研究,得出最佳工艺条件为:鲜牛奶与花粉乳的比例为6:1,接种量4%,发酵时间6h,加糖量8%。
Corn pollen and fresh milk were used in this study to produce the healthy yoghurt rich in nutrients and flavor of corn pollen and milk through fermentation. The processing technology and formula of healthy yoghurt were optimized. The optimum formula was 6：1 of fresh milk to corn pollen, 4% of fermentation agent for 6 hours and 8% of sucrose.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期118-119,共2页
Food Research and Development
基金
渤海大学科研基金(BJ2004001)
辽宁省教育厅重点科研项目(2004D228)资助。
关键词
玉米花粉
酸奶
发酵
com pollen
yoghurt
fermentation
