Title: Study on Synergism Fermention of Lactic Acid Bacteria Strains and Stability of Sweet Corn Yoghurt with Healthy and Nutritional Function
Abstract: This paper introduced a food made of sweet corn and milk through lactic acid fermentation. The parameters of processing technique were determined and the optimal process conditions were recommended through one factor and orthogonal test. The test results showed that the milk added with 18% sweet corn juice, 6% sucrose, inoculated 3% mixed starter culture with 1:2:1 of L.bulgaricas and St.thermophilus and B.bifidum respectively and fermented 5h at 42℃. The optimal formulas of mixed stabilizers was that : Xanthan gum:Kappa Carrageenan gum:Glycerol Monostearate=0.2%:0.15%:0.01%.This new product with flavor and nutrition would find a wide market.
Publication Year: 2005
Publication Date: 2005-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot