马铃薯山药复合大豆酸乳的制备及贮藏品质研究

以大豆为主要原料，添加马铃薯浆和山药浆，接种乳酸菌发酵制成蛋白保健酸乳。通过单因素试验，研究马铃薯浆、山药浆与 乳液配比对酸奶贮藏品质的影响。 结果表明，原料最适宜配比为马铃薯浆∶山药浆∶乳液=3∶15∶82（V/V），以此制备的酸乳其贮藏品质 优于其他酸乳样品，其贮藏1 d感官评分为91.37分，贮藏3 d感官评分为90.65分，稳定性良好；酸乳色泽均匀，口感柔滑细腻，具有发酵 豆乳的纯正风味并与马铃薯、山药香味和谐。

Preparation and storage quality of soy yogurt with potato and Chinese yam

Using soybean as raw material, with addition of potato slurry and Chinese yam slurry, the health protein yogurt was fermented with lactic acid bacteria. Based on the single-factor tests, the effect of ratio of potato slurry to Chinese yam slurry to soybean milk ratio on storage quality of yogurt was investigated. The results showed that the optimal raw material ratio was potato slurry to Chinese yam slurry to soybean milk 3∶15∶82 (V/V). The storage quality of yogurt prepared with this ratio was superior to other yogurt samples. The sensory evaluation of the yogurt samples were 91.37 and 90.65 separately when storage period were 1 d and 3 d, respectively. The yogurt had uniform color, smooth and soft taste, with pure flavor of fermented soybean milk, which was harmonious with the flavor of potato and Chinese yam.