| 紫薯枸杞酸奶发酵工艺研究 |
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| 引用本文： | 刘丽媛,郭冉,潘娟,张海莲.紫薯枸杞酸奶发酵工艺研究[J].食品科技,2012(8):104-107. |
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| 作者姓名： | 刘丽媛 郭冉 潘娟 张海莲 |
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| 作者单位： | 河北农业大学海洋学院 |
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| 摘 要： | 研究了紫薯枸杞酸奶的生产工艺。以牛奶、紫薯和枸杞为原料,经过正交试验法优化发酵工艺参数。结果表明,果浆与牛奶比例5:5、接种量5%、加糖量6%、发酵温度42℃、发酵时间6h,即可获得品质优良的紫薯枸杞酸奶。
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| 关 键 词： | 紫薯 枸杞 酸奶 发酵工艺 |
Fermentation technology of purple potato and wolfberry yogurt |
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| LIU Li-yuan, GUO Ran, PAN Juan, ZHANG Hai-lian.Fermentation technology of purple potato and wolfberry yogurt[J].Food Science and Technology,2012(8):104-107. |
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| Authors: | LIU Li-yuan GUO Ran PAN Juan ZHANG Hai-lian |
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| Affiliation: | (Ocean College, Agricultural University of Hebei, Qinhuangdao 066000) |
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| Abstract: | The processing technology of purple potato and wolfberry yogurt was studied. Fresh milk, purple potato and wolfberry were used as main materials in the experiments. The optimum fermentation conditions were determined by orthogonal experiments. It was concluded that the ratio of fruit juice and milk 5:5, inoculum 5%, sucrose 6%, fermentation temperature 42 ℃ and fermentation time 6 h. Under these conditions, purple potato and wolfberry yogurt with good quality was produced. |
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| Keywords: | purple potato wolfberry yogurt fermentation technology |
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