菊芋酸乳工艺的探讨  

Discussion on the Production Technology of Helianthus tuberosus Yoghurt

作　　者：满丽莉[1] 向殿军[1] 牛墨 李凤玉[1] 孟祥晨[3] 李晓红[1] 杨静[1] 王菲菲[1] 隋春光[1] 张春凤[1] 

机构地区：[1]黑龙江农业经济职业学院,黑龙江牡丹江157041 [2]牡丹江出入境检验检疫局,黑龙江牡丹江157000 [3]东北农业大学,黑龙江哈尔滨150036

出　　处：《畜牧与饲料科学》2014年第6期24-26,共3页Animal Husbandry and Feed Science

基　　金：牡丹江市科学技术计划项目<凝固型菊芋紫薯营养保健酸乳的开发>(Z2013n018)的阶段性研究成果

摘　　要：以菊芋和牛乳为基质,以感官评分为指标,通过单因素试验和正交试验对菊芋酸乳的加工工艺进行了研究。结果表明,菊芋酸乳适宜的工艺条件为:菊芋汁添加量8%,蔗糖添加量8%,发酵剂接种量3%,发酵时间4 h;优化条件下生产的菊芋酸乳感官评分为94分。Taking Helianthus tuberosus and milk as substrates, using sensory score as the index, the production technology of H. tuberosus yoghurt was studied by using single factor test and orthogonal test. The results showed that the optimum technology conditions were as follows：the addition amount of H. tuberosus juice of 8%, the addition amount of sucrose of 8%, the inoculation amount of starter of 3%, fermentation time of 4 h. The sensory score of the produced H. tuberosus yoghurt under the optimum conditions was 94.

关 键 词：菊芋 酸乳 单因素试验 正交试验 

分 类 号：S632.9[农业科学—蔬菜学] TS252.54[农业科学—园艺学]