摘要
通过研究不同发酵工艺、发酵剂及发酵条件对紫薯风味酸乳感官评价及花青素含量的影响,确定最佳工艺条件:以8种菌复合发酵剂进行发酵,发酵前紫薯粉添加量4.0%,白砂糖添加量8%,发酵温度43℃,发酵时间6.5 h。在此条件下制得的紫薯风味酸乳色泽均一,紫薯风味明显且花青素含量较高。
Purple potato has rich nutritional value. Through leaven screened,optimized the ratio of materials and fermentation conditions. The optimal technology is determined by sensory evaluation and contents of anthocyanin： using the mix leaven,adding 4.0% the purple tomato starch before fermentation,sugar 8%,fermentation temperature 43 ℃,fermentation time 6.5 h.The product has a unique flavor of purple potato and higher anthocyanin content.
作者
张蕾蕾
康宗华
崔馨元
郭小川
ZHANG Leilei KANG Zonghua CUI Xinyuan GUO Xiaochuan(College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, China Tianjin Guifaxiang Food Limited Liability Company, Tianjin 300221, China)
出处
《农产品加工》
2017年第2期34-36,40,共4页
Farm Products Processing
关键词
紫薯
酸乳
花青素
purple potato
yogurt
anthocyanin
