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| 摘要: |
| 为了研制营养全面、具有保健作用的新型营养复合保健酸奶，以玉米、花生和牛乳为原料，保加利亚乳杆菌和嗜热链球菌为发酵剂，采用正交试验设计对花生玉米复合保健酸奶的生产工艺进行了优化。结果表明，花生玉米酸奶的最佳制作工艺条件为：玉米浆添加量43%，花生浆添加量19%，接种量15%，发酵温度42℃，发酵时间5h。该工艺条件下产品质量最佳、稳定性能最优。 |
| 关键词: 玉米 花生 酸奶 工艺优化 |
| DOI： |
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| Optimization of Productive Process of Complex Functional Yoghurt with Peanut Corn |
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FAN Juan, MA Chun, WU Can, WANG Yi-qi, ZHENG Yu, CHANG Hai-jun
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| Abstract: |
| The productive process of complex functional yoghurt with peanut corn was optimized using orthogonal experiment design, taking peanut, corn and milk as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agents, to develop a new type of complex functional yoghurt with a comprehensive nutrition and healthy. The results showed that the optimum conditions were: the append quantity of corn syrup was 43%，the?quantity?of?peanut?was?19%，the?inoculated?quantity?was?15%,?the?fermented?temperature?and?time?were?42℃?and?5?hours.?Under?the?conditions?of?the?optimized?process,?the?products?manifested?the?optimal?quality?and?stability. |
| Key words: peanut corn yoghurt process optimization |
