| 山药保健酸奶的研制 |
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| 引用本文： | 刘春芬,慕金超.山药保健酸奶的研制[J].中国酿造,2013,32(5):162. |
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| 作者姓名： | 刘春芬 慕金超 |
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| 作者单位： | 徐州工业职业技术学院,江苏徐州,221140 |
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| 摘 要： | 以奶粉和山药为原料研制保健酸奶.通过单因素和正交试验,得出山药保健酸奶的优化条件:山药汁的添加量为10％,加糖量8％,接种量1.5％,发酵时间为6h.
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| 关 键 词： | 山药 功能型酸奶 保健 |
Development of Chinese yam health yogurt |
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| LIU Chunfen,MU Jinchao.Development of Chinese yam health yogurt[J].China Brewing,2013,32(5):162. |
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| Authors: | LIU Chunfen MU Jinchao |
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| Affiliation: | Xuzhou College of Industrial Technology, Xuzhou 221140, China |
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| Abstract: | The health care beverage yam yogurt was fermented with Lactobacilli by the raw materials of fresh Chinese yam and milkpowder. The fermentation technological parameter was determined by orthogonal experimental design and the products of optimum combination were screened. The optimum conditions of processing technology were obtained through orthogonal test, which were 10% fresh yam, 8% white sugar, 1.5% inoculums concentration and fermentation time 6h. |
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| Keywords: | Chinese yam yogurt health function |
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