凝固型紫薯酸奶加工工艺研究  

Study on processing technology of purple sweet potato yoghurt

作　　者：汤高奇[1] 朱维军[1] 田洁[1] 曹乐民[1] 介元芬[1] 周友杰[2] 

机构地区：[1]河南农业职业学院,郑州451450 [2]河南农业大学,郑州450002

出　　处：《中国乳品工业》2015年第1期59-62,共4页China Dairy Industry

基　　金：学院2012年度科学研究课题(KY2012-15);河南省教育厅工程技术中心专项课题(kyzx2013-04)

摘　　要：以紫薯和纯牛奶为主要原料,经发酵剂发酵制备新型凝固型紫薯酸奶。通过单因素和响应曲面试验优化凝固型紫薯酸奶的生产工艺为:紫薯浆添加量为6.84%,白砂糖添加量为8%,发酵剂添加量为0.1%,发酵时间为4h,发酵温度为43℃。在此工艺条件下制作出的紫薯酸奶口感独特,状态最佳,并同时具有紫薯和酸奶的营养特征。With purple sweet potato and milk as the main raw material, preparation ferment fermentation solidified by the new purple sweet potato yogurt. Through single factor experiment and response surface experiments optimum production purple sweet potato recipe solidified yogurt. Solidifying best purple sweet potato yogurt production process is： purple sweet potato pulp dosage of 6.84% ; purple mashed potatoes dosage of 0 ; white sugar dosage 8%; leavening agent dosage 0.1%; fermentation time 4h; fermentation temperature was 43℃. Under this condition, made out of purple sweet potato yogurt unique taste, the state＇s best, and also has nutritional characteristics of purple sweet potato and yogurt.

关 键 词：紫薯 凝固型酸奶 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]