无糖山药酸奶的研制  

The Research of Sugarless Yam Yoghourt

作　　者：姚晶[1] 李瑞东 乔巍[1] Yao Jing;Li Ruidong;Qiao Wei(East University of Heilongjiang,Harbin 150066,China)

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150066

出　　处：《现代食品》2020年第4期84-86,93,共4页Modern Food

基　　金：2016年度黑龙江东方学院科研项目(编号:HDFHX160112)。

摘　　要：以脱脂牛奶、山药粉、木糖醇为主要原料,以保加利亚乳杆菌和嗜热链球菌为发酵菌种生产无糖酸奶。在单因素试验的基础上,采用正交试验确定无糖山药酸奶的最佳工艺条件:山药粉0.4%、木糖醇10%、接种量0.1%、稳定剂0.3%,此无糖山药酸奶营养丰富,易于消化吸收,并能调节肠道菌群平衡。Skim milk,yam powder,xylitol and Lactobacillus bulgaricus,Streptococcus thermophilus were used to produce sugarless yogurt.Based on single factor experiments,the optimum conditions of processing technology were obtained by orthogonal test.The amount of added yam powder was 0.4%,the amount of added xylitol was 10%,the amount of inoculation was 0.1%,the amount of added stabilizer was 0.3%.The sugarless yam yoghourt is nutritious,digestible,and can regulate intestinal flora.

关 键 词：山药粉 木糖醇 酸奶 感官评分 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]