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- W2393839248 abstract "With tender corn,fresh milk as raw materials,the curdled yoghurt was made fermented with lactic acid bacteria,the optimum fermented conditions were obtained by single factor and orthogonal design.The results showed that the ratio of tender corn and water was 1∶2 when it was squeezed,then the corn latex was obtained after added 0.2% α-amylase,at 85℃ hydrolyzed for 40min,and then the corn latex mixed with fresh milk with the ration of 1∶1,simultaneity 7% white sugar,0.4% LA401 pectin and 0.15% glycerin monostearate complex stability agents were added.Lastly,4% yeast was inoculation and fermentation time 4h at 42℃.The acidity of corn yoghurt product was at the range of 70～75°T.The finished product has proper flavor fermented by yeast and corn faint scent,even tissue and milk white or canary,and the taste is exquisite." @default.
- W2393839248 created "2016-06-24" @default.
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- W2393839248 date "2008-01-01" @default.
- W2393839248 modified "2023-09-26" @default.
- W2393839248 title "Study on fermented process of tender corn yoghurt" @default.
- W2393839248 hasPublicationYear "2008" @default.
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