摘要
本文以蓝莓、紫薯和牛乳为主要原料,经过乳酸菌发酵而制成蓝莓紫薯发酵乳。通过单因素和正交试验以感官评分和乳清析出率为评价指标,明确出最佳制备条件为:蓝莓添加量为8%,紫薯添加量为10%,加糖量7%,发酵温度42℃,发酵时间6 h,乳酸菌接种量3%,稳定剂(果胶)用量0.4%,此条件下得到的蓝莓紫薯发酵乳感官评定分数为92分,乳清析出率为5.6%。制得的产品酸甜可口、组织状态均匀、呈淡紫色的发酵乳。
In this paper,blueberry purple sweet potato fermented milk was prepared by lactic acid bacteria fermentation with blueberry,purple sweet potato and milk as main raw materials.Through single factor and orthogonal test,sensory score and whey release rate were used as evaluation indexes,and the optimal preparation conditions were determined as follows:under the conditions of 8%blueberry,10%purple sweet potato,7%sugar,42℃fermentation temperature,6 h fermentation time,3%lactic acid bacteria inoculation,0.4%pectin stabilizer,sensory evaluation score of blueberry purple sweet potato fermented milk was 92,whey release rate was 5.6%.The prepared fermented milk beverage is sweet and sour,delicious,uniform in tissue state and lavender.
作者
邓凯
何相伟
李原野
杨宝嘉
刘妍妍
DENG Kai;HE Xiangwei;LI Yuanye;YANG Baojia;LIUY anyan(Heilongjiang Huifeng Dairy Limited Company,Daqing Heilongjiang 163000;College of Food,Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163000)
出处
《中国乳业》
2022年第7期80-85,共6页
China Dairy
基金
功能性液态奶的研制及产业化(2019ZX07B02)。
关键词
蓝莓
紫薯
乳清析出率
感官评价
blueberry
purple potato
whey precipitation rate
rich in taste
