通过试验对玉米膳食纤维酸奶的配方进行优化，对产品质量作出评价。
The formula of corn dietary fiber yoghurt is optimized by experiments. The quality of product is evaluated.
当玉米膳食纤维的添加量为5%以上时，玉米膳食纤维具有明显的降脂效果。
The blood lipid depressing effect of adding corn dietary fibre above 5% is obvious.
以玉米皮为原料提取膳食纤维并与脱脂乳混合，接入乳酸菌发酵。
The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.
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