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紫薯酸奶的研制
引用本文:陈丹瑾,程缘,韩翠萍,刘玲,崔娜,李刚,王楠楠.紫薯酸奶的研制[J].中国乳品工业,2012,40(4):62-64.
作者姓名:陈丹瑾  程缘  韩翠萍  刘玲  崔娜  李刚  王楠楠
作者单位:1. 东北农业大学食品学院,哈尔滨,150030
2. 东北农业大学生命学院,哈尔滨,150030
摘    要:以鲜牛奶,新鲜紫薯为主要原料,添加嗜热链球菌和保加利亚乳杆菌,研究搅拌型紫薯酸奶的加工工艺条件。通过单因素试验和正交试验确定制作紫薯酸奶的最佳工艺参数。结果表明,紫薯与鲜牛奶的比例为1∶4,接种量为4%,发酵温度37℃,发酵时间为12 h,白砂糖添加量为9%。此条件下制作的酸奶呈淡紫色,质地均匀一致,具有紫薯和浓郁的乳酸菌发酵酸奶的香味,酸甜可口,口感细腻,柔和。

关 键 词:酸奶  紫薯  加工工艺

Research on yogurt with purple potato
CHEN Dan-jin , CHENG Yuan , HAN Cui-ping , LIU Ling , CUI Na , LI Gang , WANG Nan-nan.Research on yogurt with purple potato[J].China Dairy Industry,2012,40(4):62-64.
Authors:CHEN Dan-jin  CHENG Yuan  HAN Cui-ping  LIU Ling  CUI Na  LI Gang  WANG Nan-nan
Affiliation:a(Northeast Agriculture University a.College of food;b.College of life science,Harbin 150030,China)
Abstract:With fresh milk,fresh purple sweet potato as the main raw material,add streptococcus thermophilus and Bulgaria coli to make yogurt.Processing condition of the yogurt mixed purple sweet potato were studied.By single-factor test and orthogonal test to determine the optimal technological parameters of the production of purple sweet potato yogurt.Results show that the optimal fermentation parameters as: ratio of purple sweet potato and fresh milk is 1∶4,inoculum is 4%,fermentation temperature is 37 ℃,fermentation time is 12 h,the amount of sugar added to 9%.Under the condition,the yogurt is lavender,uniform texture,aroma and rich,with a purple sweet potato lactic acid bacteria fermented yoghurt aroma.The yogurt has a sweet and delicious taste with delicate,soft.
Keywords:yogurt  purple potato  processing technology
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