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投稿时间：2014-10-24
投稿时间：2014-10-24
中文摘要: 进行玉米皮膳食纤维乳饮料的研制，采用微生物发酵法使玉米皮中不可溶性膳食纤维（Insoluble dietary fiber，IDF）转化为可溶性膳食纤维（Solubledietary fiber，SDF），通过二级发酵工艺的单因素试验确定工艺参数，结果为菌种接种量4.40%，二级发酵温度为50.95℃，二级发酵时间为46.50min。改良后的玉米皮粉末与发酵乳混合，再通过均质与二次杀菌处理进一步转化IDF为SDF。结果表明：26.5MPa/65℃为适宜均质条件，80℃～90℃为合适的二次杀菌温度。在上述工艺条件下，膳食纤维乳饮料的SDF含量达到4.45%，较改良前的1.79%SDF含量有了大幅度提高。
Abstract:This paper was researched for corn bran fiber milk beverage，and IDF was exchanged to SDF by fermentation.Through single factor experiments，the two step fermented process was determined that starter culture dose 4.40%，secondary fermentation temperature 50.95℃，secondary fermentation time 46.50 min.After the improved corn powder and fermented milk were mixed，IDF was exchanged further to SDF by homogeneity and secondary sterilization.The test result showed that appropriate homogeneity condition was 26.5 MPa/65℃，and secondary sterilization condition was 80℃～90℃.Under the condition of aforementioned process，SDF content of milk beverage was enhanced greatly to 4.45%，which was compared with 1.79%before.
keywords: fermentation cornbran solubledietaryfiber milkbeverage
文章编号：201615013 中图分类号： 文献标志码：
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