马铃薯山药复合大豆酸乳的制备及贮藏品质研究  

Preparation and storage quality of soy yogurt with potato and Chinese yam

作　　者：王然[1,2] WANG Ran(College of Food Technology and Biotechnology,Changchun Vocational Institute of Technology,Changchun 130033,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China)

机构地区：[1]长春职业技术学院食品与生物技术分院,吉林长春130033 [2]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《中国酿造》2018年第11期180-185,共6页China Brewing

基　　金：吉林省教育厅"十三五"科学技术研究项目(吉教科合字[2016]第557号)

摘　　要：以大豆为主要原料,添加马铃薯浆和山药浆,接种乳酸菌发酵制成蛋白保健酸乳。通过单因素试验,研究马铃薯浆、山药浆与乳液配比对酸奶贮藏品质的影响。结果表明,原料最适宜配比为马铃薯浆∶山药浆∶乳液=3∶15∶82(V/V),以此制备的酸乳其贮藏品质优于其他酸乳样品,其贮藏1 d感官评分为91.37分,贮藏3 d感官评分为90.65分,稳定性良好;酸乳色泽均匀,口感柔滑细腻,具有发酵豆乳的纯正风味并与马铃薯、山药香味和谐。Using soybean as raw material,with addition of potato slurry and Chinese yam slurry,the health protein yogurt was fermented with lactic acid bacteria.Based on the single-factor tests,the effect of ratio of potato slurry to Chinese yam slurry to soybean milk ratio on storage quality of yogurt was investigated.The results showed that the optimal raw material ratio was potato slurry to Chinese yam slurry to soybean milk 3∶15∶82(V/V).The storage quality of yogurt prepared with this ratio was superior to other yogurt samples.The sensory evaluation of the yogurt samples were 91.37 and 90.65 separately when storage period were 1 d and 3 d,respectively.The yogurt had uniform color,smooth and soft taste,with pure flavor of fermented soybean milk,which was harmonious with the flavor of potato and Chinese yam.

关 键 词：马铃薯 山药 大豆酸奶 发酵 贮藏品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]