菠萝山药复合酸奶的研制  

Development of Pineapple and Chinese Yam Compound Yogurt

作　　者：刘玉琦 邢艺煊 贾静莹 陈思纯 郭梅 LIU Yu-qi;XING Yi-xuan;JIA Jing-ying;CHEN Si-chun;GUO Mei(College of Food Science and Bioengineering,Tianjin Agricultural College,Tianjin 300384,China;Tianjin Agricultural Products Processing Technology Center,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384

出　　处：《中国果菜》2021年第12期17-21,共5页China Fruit & Vegetable

基　　金：2020年天津农学院大学生创新创业训练计划项目(202010061062)。

摘　　要：本文以菠萝和山药为原料,研制菠萝山药复合酸奶。采用单因素试验分别考察了山药添加量、菠萝添加量、白砂糖添加量及发酵时间对产品品质的影响,并通过正交试验进一步确定了菠萝山药复合酸奶的最佳工艺条件。结果表明,最佳工艺参数为山药添加量12%,菠萝添加量6%,白砂糖添加量9%,发酵时间4 h。该工艺条件下所生产的产品具有菠萝、山药和牛奶的香气,酸甜度适中,将菠萝、山药和酸奶有机结合起来,不仅充分发挥出其各物质的营养保健功效,也为实际的加工生产提供了理论依据。Pineapple and Chinese yam was used as raw materials to develop pineapple and Chinese yam compound yogurt.A single factor test was used to investigate the effects of content of Chinese yam,pineapple,white sugar,and the fermentation time on the product quality.The optimal process conditions of pineapple and Chinese yam compound yogurt were further determined by orthogonal test.The results showed that the best formula was 12% of Chinese yam,6% of pineapple,9% of white sugar,and fermentation time of 4 h.The product had aroma of pineapple,Chinese yam and milk,moderate acidity and sweetness under this conditions.It combined pineapple,yam and yogurt,which not only fully reflectd their nutritional and health benefits,but also provided a theoretical basis for actual processing and production.

关 键 词：菠萝 山药 酸奶 单因素试验 正交试验 

分 类 号：TS[轻工技术与工程]