山药发酵乳工艺的研究  

Study on processing of yam fermented milk

作　　者：高晗[1] 樊远星 周海旭 孔瑾[1] 冯倩倩 GAO Han;FAN Yuanxing;ZHOU Haixu;KONG Jin;FENG Qianqian(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2018年第3期37-40,共4页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：科技部农业科技成果转化资金项目(2007GB2D000192)

摘　　要：采用酶法糖化工艺水解山药淀粉,选取嗜热乳链球菌和保加利亚杆菌的混合菌种为乳酸菌,通过单因素试验和正交试验确定山药发酵乳的最优配方.结果表明:鲜牛奶、山药浆、白砂糖、菌种的质量分数分别为60%、40%、4%、5%,在38℃恒温条件下发酵5 h,置入0~4℃冰箱中冷藏后熟5 h,为山药发酵乳的最佳加工工艺.在此条件下所得产品口感细腻、组织均匀、甜酸适口,富有浓郁的山药香气及乳香.The hydrolyzed starch of yam by enzymatic saccharification process was researched in this paper.Orthogonal experiment results showed that fresh milk was 60%,yam paste was 40%,sugar mount was 4%,5%inoculated quantity（the rate of Streptococcus thermophilus and bacilli was 1：1）,fermentation time was 5 h at 38 ℃,then cold preservation time was 5 h at 4 ℃,the sensory properties of yam fermented milk was best and had a uniform structure,sour and sweet moderate,strong yam and milk aroma.

关 键 词：山药 糖化 乳酸发酵 最佳配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]