紫薯燕麦复合酸奶的研制  

Development of Purple Potato and Oat Composite Yoghurt

作　　者：袁云霞[1] 关随霞[1] 孙军杰[1] 白喜婷[1] YUAN Yunxia;GUAN Suixia;SUN Junjie;BAI Xiting(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023)

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471023

出　　处：《食品工业》2020年第8期86-90,共5页The Food Industry

基　　金：河南省科技攻关计划项目(182102110403);河南科技大学博士科研启动基金项目(13480052)。

摘　　要：以紫薯燕麦复合酸奶加工工艺为研究对象,通过单因素试验和正交试验优化其最佳工艺参数,并对其理化性质及DPPH自由基清除能力进行测定。结果表明,紫薯燕麦复合酸奶最佳工艺参数为:紫薯浆添加量10%,燕麦粉添加量8%,发酵剂添加量8%,发酵时间8 h。所得到的产品细腻爽口,酸甜适中,具有紫薯和燕麦的独特风味,对DPPH自由基具有良好的清除能力,理化指标符合国家标准。Taking the processing technology of purple and potato oat composite yoghurt as the research object,the optimum technological parameters were optimized by single factor test and orthogonal test,and its physicochemical properties and DPPH free radical scavenging ability were determined.The results showed that the optimum technological parameters of purple potato and oat composite yoghurt were as follows:purple potato slurry 10%,oat flour 8%,starter 8%,fermentation time 8 h.The obtained products were delicate and refreshing,sour and sweet,with the unique flavor of purple potato and oat,and had good scavenging ability to DPPH free radical.The physicochemical indexes were in accordance with the national standard.

关 键 词：紫薯 燕麦 复合酸奶 最佳工艺参数 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]