菱角荸荠酸奶的研制  

The Preparation of Yoghurt with Water Caltrop and Water Chestnut

作　　者：严碧云[1] 黄爱妮[1] 李丽[1] 张彩云 王琴[2] YAN Bi-yun;HUANG Ai-ni;LI Li;ZHANG Cai-yun;WANG Qin(Institute of Food and Health,Wuchang Institute of Technology,Wuhan 430065;People's Hospital of Wuhan University,Wuhan 430065)

机构地区：[1]武昌工学院食品与健康研究所,武汉430065 [2]武汉大学人民医院,武汉430065

出　　处：《中国奶牛》2022年第11期47-52,共6页China Dairy Cattle

基　　金：湖北省教育厅科学技术研究计划项目(B2017334)。

摘　　要：以荸荠、菱角和纯牛奶等为主要原材料,以感官评定为指标,通过单因素和正交实验对菱角荸荠酸奶的配方进行优化。结果表明,菱角荸荠酸奶各原料添加量为:20%菱角汁、10%荸荠汁、9%白砂糖,4%发酵剂,0.3%复合稳定剂。最适发酵时间7h,发酵温度45℃。该配方和工艺下制成的酸奶呈乳黄色,口感香甜,黏稠度好,兼有酸奶、菱角和荸荠特有的风味,是一种风味独特、营养价值高的酸奶产品。A nutrition and health care yoghurt was developed with fresh milk,water caltrop and water chestnut as the raw materials.The optimal formula of the yoghurt was determined by single factor experiments and orthogonal design experiments from sensory evaluation index.The optimum conditions of results showed as follow:the inoculation amount of water caltrop juice 20%,water chestnut juice 10%,sugar 9%,yoghurt starter 4%,compound stabilizing agents 0.3%,fermentation temperature 45 for 7h.The compound yoghurt of water caltrop and water chestnut processed by this technology not only has the unique flavor but also has rich nutrition with milky white,sweet in taste,good in viscosity.

关 键 词：菱角 荸荠 酸奶 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]