通过单因素和正交实验确定了改性甜玉米发酵乳的发酵工艺条件.结果表明,改性玉米浆与鲜乳以1∶1.5的质量比混合,加入质量分数为3％蔗糖+3％乳糖,稳定剂的添加量为0.2％果胶+0.1％单甘酯,选用保加利亚乳杆菌和乳酸链球菌1∶1的比例按4％的接种量接种,在43℃条件下发酵7h,可得到质地均匀、口感细腻、具有甜玉米清香的发酵乳.%In this study, the fermentation conditions is determined according to a single factor and orthogonal experiments. The optimum condition of modified sweet corn fermented milk is that modified sweet corn syrup and milk is mixed by ratio of 1:1.5, adding 6% sugar(su crose: lactose =1:1),adding 0.2%pectin+0.1% monoglycerides, Lactobadllus bulgaricus and Nisin is 1:1 ratio and the baeteria inoculum 4% at 43 ℃ for 7 hours. The texture is uniform,the taste is exquisite and the fermented milk with sweet com flavor and fragrance.
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