摘要
选用东北优质甜玉米,制作玉米浆饮料,采用纳豆芽孢杆菌对其进行发酵研究,通过正交试验,初步确定纳豆芽孢杆菌发酵玉米浆饮料的工艺:玉米汁质量分数30%、发酵时间24h、发酵温度31℃;调配参数为添加蔗糖3%、β-环糊精量0.03%、柠檬酸0.05%,此时饮料在4℃冷藏7d内口感最佳。纳豆芽孢杆菌发酵玉米浆饮料消除了纳豆饮料的不良风味,富含纳豆芽孢杆菌发酵产物,具有一定的营养和保健功能。
To develop a Bacillus natto-fermented corn steep liquor beverage,sweet corn from the northeast of China was processed into corn steep liquor,followed by Bacillus natto fermentation and blending.Orthogonal array optimization showed that the optimal conditions for fermenting corn steep liquor were as follows：material concentration 30%;fermentation temperature 31℃;and fermentation duration 24 h and that the fermentation product with additions of 3% sucrose,0.03% β-cyclodextrin and 0.05% citric acid had the best mouthfeel.Moreover,the developed beverage should be stored at 4℃ for less than 7 days.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期480-482,共3页
Food Science
基金
黑龙江省自然科学基金项目(C200945)
关键词
纳豆芽孢杆菌
发酵
玉米浆
工艺
Bacillus natto
fermentation
corn steep liquor
technology
