瓜蒌子山药酸奶的研制  

Development of Snakegourd Seed-Chinese Yam Yogurt

作　　者：胡鹏丽 孙永康 郑海波 刘颜 朱皖慧 HU Pengli;SUN Yongkang;ZHENG Haibo;LIU Yan;ZHU Wanhui(School of Food Engineering,Anhui Science and Technology University,Fengyang Anhui 233100,China)

机构地区：[1]安徽科技学院食品工程学院,安徽凤阳233100

出　　处：《佳木斯大学学报（自然科学版）》2021年第3期112-115,123,共5页Journal of Jiamusi University：Natural Science Edition

基　　金：安徽科技学院人才引进项目(SPYJ201903);瓜蒌安全生产及系列深加工产品开发关键技术与产业化示范(YDZX20183400004074)。

摘　　要：瓜蒌子山药酸奶是以脱脂纯牛奶、瓜蒌子、山药为原料,利用含有保加利亚乳杆菌和嗜热链球菌混合菌的酸奶发酵剂进行发酵,制成的新型发酵乳。在感官评价基础上,以瓜蒌子和山药质量比、糖添加量、酸奶发酵剂添加量和发酵温度等因素设计单因素和正交试验。研究表明,瓜蒌子山药酸奶最优制作条件为:在50g脱脂纯牛奶中,添加30g质量比为1:7的瓜蒌子与山药混合物,制成匀浆,再添加15g白砂糖、200mg酸奶发酵剂,于40℃下进行发酵8h。该条件下获得的瓜蒌子山药酸奶组织状态最稳定,口感细腻,品质优良,具有瓜蒌子和山药风味,且微生物指标符合国家标准。Snakegourd seed-Chinese yam yogurt was a new type of fermented milk,which was made of skimmed pure milk,snakegourd seed and Chinese yam.The compound yogurt was fermented by a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus.On the basis of sensory evaluation,single factor and orthogonal experiments were designed based on the mass ratio of snakegourd seed and Chinese yam,the amount of sugar,the amount of yoghurt starter and fermentation temperature.The results showed that the optimum processing conditions of snakegourd seed-Chinese yam yogurt were as follows:30g the mixture of snakegourd seed and Chinese yam with mass ratio of 1:7 was added into 50g skimmed pure milk to make homogenate,and then 15g sugar and 200mg yoghurt starter were added to ferment for 8h at 40℃.Under this condition,the snakegourd seed-Chinese yam yogurt had the most stable tissue state,delicate taste,good quality,flavor of snakegourd seed and Chinese yam,and the microbial indexes met the national standards.

关 键 词：瓜蒌子 山药 酸奶 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]