| 搅拌型马铃薯酸奶的研制 |
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| 引用本文： | 李宏高.搅拌型马铃薯酸奶的研制[J].食品科学,2007,28(7):597-600. |
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| 作者姓名： | 李宏高 |
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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： | 以马铃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。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(1:1),在42℃下发酵5h,后发酵时间为22h,制成风味独特,营养全面的保健饮品。
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| 关 键 词： | 搅拌型 马铃薯 酸奶 |
| 文章编号： | 1002-6630（2007）07-0597-04 |
| 修稿时间： | 2007-05-12 |
Study on Processing Technology of Agitating Potato Yogurt |
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| LI Hong-gao.Study on Processing Technology of Agitating Potato Yogurt[J].Food Science,2007,28(7):597-600. |
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| Authors: | LI Hong-gao |
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| Affiliation: | Vocational and Technical School, Shaanxi University of Science and Technology, Xi’an 710016, China |
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| Abstract: | This research intends to optimize fermenting conditions for producing the nutritious and healthy beverage with particular flavor made from potatoes and fresh milk through orthogonal test. The optimum conditions are: potatoes and fresh milk as the main ingredients mixed with certain amount of sugar and stabilizer, 3% Lactobacillus bulgaricus and Streptococcus thermophilus (ratio 1:1) inoculation size, fermenting for 5 h at 42 ℃, and repeated fermenting for 22 h at 0～5℃. On these conditions nutritious and healthy beverage with special flavor can be obtained. |
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| Keywords: | agitating potato yogrut |
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