| 红薯酸奶的研制 |
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| 引用本文： | 薛永春.红薯酸奶的研制[J].饮料工业,2008,11(3):13-15. |
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| 作者姓名： | 薛永春 |
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| 作者单位： | 陕西科技大学职业技术学院,陕西西安,710016 |
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| 摘 要： | 以红薯和鲜牛乳为主要原料，配以蔗糖和稳定剂，使用保加利亚乳杆菌和嗜热链球菌混合菌种发酵，制成风味独特、营养全面的保健饮品。通过正交试验法优选出最佳发酵工艺条件为：接入3%的保加利亚乳杆菌和嗜热链球菌（1），在42℃下发酵5h，后发酵时间为22h。
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| 关 键 词： | 红薯 酸奶 最佳工艺 |
| 修稿时间： | 2007年12月15 |
Study on processing technology of sweet potato yoghurt |
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| XUE Yong-chun.Study on processing technology of sweet potato yoghurt[J].Beverage Industry,2008,11(3):13-15. |
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| Authors: | XUE Yong-chun |
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| Affiliation: | XUE Yong-chun (Vocational-Technical College, Shaanxi University of Science and Technology, Xi＇an 710016, Shaanxi, China) |
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| Abstract: | Sweet potato and fresh milk were mixed with sugar and stabilizers. Then the mixture was fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to give health yoghurt featured by special flavour and rich nutrients. Through orthogonal tests, the optimum fermentation conditions were determined as 3% Lactobacillus bulgaricus and Streptococcus thermophilus （1：1）, fermentation at 42℃ for 5h, and post- fermentation for 22h in a refrigerating chamber. |
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| Keywords: | sweet potato yoghurt optimum technology |
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