南瓜山药酸奶的研制  

Study on the Pumpkin and Yam of Yoghurt

作　　者：刘艳霞[1] 木仁[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《食品研究与开发》2013年第21期63-66,共4页Food Research and Development

摘　　要：以南瓜,山药和牛乳为主要原料,研究南瓜山药酸奶的加工工艺,选择影响产品品质的南瓜浆添加量、山药浆添加量、发酵剂添加量、蔗糖添加量这4个因素,进行单因素试验,确定最佳参数范围。在此基础上再以上述4个因素进行L9(34)正交试验,以确定南瓜山药酸奶的最佳工艺条件。结果表明:当南瓜浆的添加量为(体积分数)20%,山药浆的添加量为(体积分数)17%,发酵剂接种量为(体积分数)4%,蔗糖用量为(质量分数)7%时,制得的南瓜山药酸奶具有口感细腻,风味独特且营养丰富的特点。The experiment was made with pumpkin, yam and fresh milk as raw materials, which studied pumpkin yam yoghurt processing technology. There were four factors including the adding amount of pumpkin pulp, the adding amount of yam pulp, the adding amount of Strains dosage, the adding amount of sugar making up single factor experiment. On this basis, the L9 （ 34） orthogonal experiments of four factors were carried to determine the best technology ratio. The results were ： the adding amount of pumpkin liquid is 20 %, the adding amount of yam liquid is 17 %, the adding amount of Strains dosage is 4 %, the adding amount of sugar is 7 %. The yoghurt has a unique flavor, and rich nutrition pumpkin yam yoghurt.

关 键 词：南瓜 山药 酸奶 感官评定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]