The Researche Of Sweet Corn-Yogurt's Technology And Flavor

Corn-yogurt is a kind of nourishment and health products based on pure sweet corn liquid, with the both of flavor of corn and normal yogurt and hope to resolve the Lactose Intolerance of the majority of Asians. However, in the current research in this field it is still very weak, by studying the best technology and the flavor of corn-yogurt, filling the gap in greatly, expanding the scope of application of corn and increasing the by-product of corn.Lactic acid bacteria(Lactobacillus burglarious and streptococcus thermopiles) were isolated from variety of sources, tamed in liquid medium mixed with different milk and corn syrup, so that can get starters ferment pure liquid sweet corn quickly and get a good flavors.Using the dome sticated bacterial to do single-factor experiments for raw material , on account of effects of solid content, fermentation temperature, fermentation time, sterilization condition, inoculation size, stabilizer kinds, homogeneous conditions etc. Then, orthogonal experiment were conducted according to the single-factor experiments' result, on the account of solid content, fermentation temperature, fermentation time, sterilization condition. Finally, the Study show the best technological conditions of corn-yogurt: solid content 14%, sterilization condition 90℃/15min, inoculation size 4%, fermentation temperature 42℃, fermentation temperature 6h, after ripening 4℃.Also studied the corn-yogurt' physicochemical property analysis, microbial analysis and sensory properties, the results were in line with the Standards. Flavor by GC-MS of the solid-phase micro extraction analysis compares the corn-yoghurt and ordinary yoghurt flavor of the main, find the difference of main flavor between corn-yoghurt and ordinary yoghurt. Study show the content of alcohol, alde hyde, acid, ketene, ester, etc in corn-yogurt distributed, reasonable, gentle flavor, with unique' flavor of corn-yogurt.