苦荞-雪莲果酸奶的研制  

Preparation of tartary buckwheat-yacon yoghurt

作　　者：孙亚利[1,2] 周文美 刘丰[1,2] 王小平 SUN Yali;ZHOU Wenmei;LIU Feng;WANG Xiaoping(Key Laboratory of Fermentation Engineering and Biopharmaceuticals,Guizhou University,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2018年第11期186-190,共5页China Brewing

基　　金：贵州省荞麦工程技术研究中心项目(黔科合农G字【2015】4003号)

摘　　要：以苦荞麦、雪莲果和全脂奶粉为主要原料,研究了保健型苦荞-雪莲果酸奶的加工工艺。通过单因素及正交试验确定了保健型苦荞-雪莲果酸奶的最佳工艺条件为苦荞麦添加量1.5%,雪莲果添加量10.0%,蔗糖添加量7%,双歧杆菌(Bifidobacterium)接种量0.10%,发酵温度44℃,发酵时间7.0 h。在此工艺条件下,酸奶感官评分为92分,酸度为83.00°T,酸奶色泽黄白,具有苦荞、雪莲果和酸乳所特有的香气,组织均匀,口感最佳。Using tartary buckwheat,yacon and whole milk powder as main raw materials,the processing technology of health style tartary buckwheat-yacon yoghurt was studied by single factor and orthogonal experiments.The optimal processing technology of health style tartary buckwheat-yacon yoghurt was determined as follows:tartary buckwheat addition 1.5%,yacon addition 10.0%,sucrose addition 7%,Bifidobacterium inoculum 0.10%,fermentation temperature 44℃,time 7.0 h.The sensory score of the yogurt produced with the optimal technology conditions was 92,the acidity was 83.00°T,and the color of the yogurt was yellow and white.The yogurt had unique aroma of tartary buckwheat and yacon,with uniform texture and optimal taste.

关 键 词：苦荞麦 雪莲果 酸奶 研制 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]