摘要
以牛奶、黑糯玉米浆和仙人掌汁为原料,制成黑糯玉米仙人掌酸奶。通过对保加利亚乳杆菌和嗜热链球菌进行分离、驯化,使其适应由黑糯玉米、仙人掌、牛奶组成的复杂环境,并对生产工艺中菌种比、接种量、原料配比加以研究。结果表明其最佳的工艺为:黑糯玉米浆与牛奶按1:2混合,加入10%蔗糖、8%的仙人掌汁,接入4%的保加利亚乳杆菌和嗜热链球菌(1:1),在42℃发酵6h。制得的产品色、香、味俱佳。
A yoghurt was made from milk. black waxy corn juice and Opuntia dillenii haw juice as the main materials. Lactohacillus bulgaricas and Streptococcus thermophilus were separated and domesticated to suit the compound environment of black waxy corn, Opuntia dillenii haw and milk. In addition, the proportion of strains, inoculum size and ratio of materials were studied. The results indicated the optimal technology as follows： black waxy corn juice ： milk = 1 ： 2, sugar 10%, Opuntia dillenii haw juice 8%. Lactobacillus bulgaricus and Streptococcus thermophitus （1：1） 4%, and fermentation at 4.222 for 6h. The product obtained was satisfactory in appearance, smell and taste.
出处
《饮料工业》
2006年第4期26-29,共4页
Beverage Industry
基金
安徽省蚌埠市课题(课题编号:200348)
关键词
黑糯玉米
仙人掌
酸奶
发酵
black waxy corn
Opuntia dillenii haw： yoghuta
fermentation
