开菲尔马铃薯乳酒的研制  

Development of kefir potatoes koumiss

作　　者：陈培康 樊远星 孔瑾[1] CHEN Peikang;FAN Yuanxing;KONG Jin(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Chin)

机构地区：[1]河南科技学院食品学院,河南新乡453000

出　　处：《河南科技学院学报（自然科学版）》2018年第2期29-36,共8页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省产学研合作项目(142107000090)

摘　　要：以马铃薯、牛奶等为原料,以开菲尔粒、酵母为发酵剂,通过单因素试验和正交试验,确定了发酵剂的发酵条件和马铃薯乳酒的加工工艺参数.结果表明:发酵剂的最佳发酵条件为开菲尔粒用量1 g、酵母用量0.2 g、白砂糖用量6 g、发酵温度26℃、发酵20 h;马铃薯乳酒的最佳加工工艺条件为发酵剂用量3 g、白砂糖用量10 g、马铃薯泥用量20 g、发酵12 h.Kefir grains and yeast were applied in fermentation of koumiss using potatoes and milk as raw materials.The fermentation conditions of starter cultures and processing technology parameters of kefir potatoes koumiss were determined by using single-factor and orthogonal design experiments.The results showed that the optimum fermentation conditions：1 g kefir,0.2 g yeast,and 6 g sucrose.The incubation conditions：20 h of culture at 26 ℃.The optimal processing technology parameters of kefir potatoes were obtained as follows：12 h of fermentation with 3 g starter culture,10 g sucrose,and 20 g mashed potatoes.

关 键 词：开菲尔粒 马铃薯 乳酒 研制 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]