黑龙江八一农垦大学学报Issue(3)：71-74,4.
大枣嫩玉米乳饮料的研制
Study on Chinese Date and Tender Corn Beverage Fermented by Lactic Acid Bacteria
摘要
Abstract
To produce Chinese date and tender corn beverage fermented by lactic acid bacteria,Chinese date,tender corn and milk were used as main materials. Sucrose was used as sweeter and lactic acid bacteria were added for fermentation. Novel fermented milk beverage with combined flavor of Chinese date and tender corn was produced. The adding amount of Chinese date juice,tender corn juice and fresh milk as well as the influence of inoculation amount on product quality was determined through orthogonal experiments of L9(34). The best recipe of this product resulted from experiments was 35% corn juice,15% Chinese date juice,40%fresh milk and 10% yogurt. The combined stabilizer confirmed by experiments was 0.2% sucrose ester and 0.1% Xanthan.关键词
乳饮料/大枣/嫩玉米Key words
milk fermented beverage/Chinese date/tender corn分类
轻工纺织引用本文复制引用
李玲..大枣嫩玉米乳饮料的研制[J].黑龙江八一农垦大学学报,2013,(3):71-74,4.基金项目
天津市科技支撑计划项目（07zhnznc03000）。 （）
