摘要
以紫薯和脱脂乳粉为主要原料,制得一种新型的发酵紫薯酸奶。选用嗜热链球菌和保加利亚乳杆菌,以3:2的比例组成混合发酵剂进行乳酸发酵,以感官评价等为考察指标,通过正交试验确定紫薯酸奶发酵工艺条件。结果表明,紫薯酸奶发酵最佳工艺参数为:白砂糖添加量7%、发酵温度41℃、发酵时间6h、紫薯添加量6%。在此条件下发酵,得到色泽均匀、组织状态良好、口感细腻、具有保健功能的凝固型紫薯酸奶。
Purple sweet potato and milk were used as the main materials to make a new kind of yoghurt.A combined starter of Streptococcus thermophiles and Lactobacillus delbrueckii subsp.bulgaricus（3：2） was used in lactic acid fermentation,and the optimal fermentation technology was determined by orthogonal experiments,with sensory evaluation as the index.The results indicated the optimum technological parameters as sucrose 7%,fermentation temperature 41℃,fermentation time 6 h and purple sweet potato 6%.The healthcare yoghurt obtained was featured by uniform color,nice texture and smooth taste.
出处
《饮料工业》
2011年第8期24-26,共3页
Beverage Industry
关键词
紫薯
酸奶
发酵
purple sweet potato
yoghurt
fermentation
