| 马铃薯酸牛奶加工技术的探讨 |
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| 引用本文： | 罗爱平,江萍,周国君,张云凤,欧明毅.马铃薯酸牛奶加工技术的探讨[J].食品工业科技,1997(2). |
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| 作者姓名： | 罗爱平 江萍 周国君 张云凤 欧明毅 |
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| 作者单位： | 贵州农学院食品科学系!贵阳550025(罗爱平，江萍)，贵阳市花溪奶牛场(周国君)，贵州农学院食科系(张云凤，欧明毅) |
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| 摘 要： | 根据传统型酸奶的制作工艺，对马铃薯酸牛奶的加工工艺、技术要点进行了研究，并采用Ｌ_９（ ３~４）正交试验筛选出马铃薯酸牛奶的最佳配方。结果表明，以马铃薯浆４０％、鲜牛奶６０％的混合奶液，加蔗糖５％、接种量４％制作的马铃薯酸牛奶，不仅可保持传统型酸牛奶的组织状态和风味，并由于原料的营养互补，使该产品具有营养价值高、口感好、价格低廉等优点。
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| 关 键 词： | 马铃薯酸牛奶 配方 营养互补 |
Study on processing technology of potato yoghurt |
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| Luo Aiping.Study on processing technology of potato yoghurt[J].Science and Technology of Food Industry,1997(2). |
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| Authors: | Luo Aiping |
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| Abstract: | An experiment was under-taken to ascertain the processing technology and main technological points on potato yoghurt according to processing technology of traditional yoghurt and to screen optimum formula of potato yoghurt by orthogonal experimental design of L_9(3~4 ).The results demonstrate that the potato yoghurt made with mixture or 40% the thick liquid 60% milk and added 50% sugar and 4%-inoculum can retain tissue condition and flavour of traditional yoghurt .And as a result of nutritive complement each other,the potato yoghurt is nutritions,nutritions,tasty and low-cost. |
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| Keywords: | Potato yoghurt Formula Nutritive complement each other |
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