马铃薯发酵乳饮料的研制  

Development of fermented potato milk beverage

作　　者：刘新雨 张岚[1] 王红梅[1] 付红岩[1] 姚晶[1] 赵晶[1] LIU Xinyu;ZHANG Lan;WANG Hongmei;FU Hongyan;YAO Jing;ZHAO Jing(College of Food Engineering,East University of Heilongjiang,Harbin 150066)

机构地区：[1]黑龙江东方学院食品工程学院,哈尔滨150066

出　　处：《中国食品添加剂》2023年第3期196-204,共9页China Food Additives

基　　金：黑龙江省自然科学基金项目(LH2021C077);黑龙江东方学院-国家乳业工程技术研究中心研究生导师专项课题(LHXYDS202003);黑龙江东方学院科研项目(HDFKY210115)。

摘　　要：以马铃薯、牛奶为主要原料,利用乳酸菌发酵研制出马铃薯发酵乳饮料。通过单因素试验和正交试验对饮料的配方及稳定性进行探究,确定最佳的工艺参数与产品配方。以感官评分为评价指标,结果显示最佳工艺参数为:马铃薯浆与牛奶比例为6∶4(v/v),乳酸菌接种量4%(v/v),发酵温度41℃,发酵时间为20 h。以感官评分与沉淀率为评价指标,结果显示最佳产品配方为:蔗糖添加量8%(w/w),复合酸味剂(柠檬酸∶酒石酸=1∶2)添加量0.1%(w/w),复配稳定剂(琼脂∶果胶∶单甘酯=4∶1∶1)添加量为0.2%(w/w)。制得的马铃薯发酵乳饮料风味独特,口感细腻,酸甜可口。With potato and fresh milk as the main raw materials,fermented potato milk beverage was developed by using lactic acid bacteria fermentation. The formula and stability of beverages were explored through single factor test and orthogonal test. Then the optimal process parameters and product formula were determined. The sensory score was the evaluation index,the optimal process parameters were :ratio of potato pulp to fresh milk 6∶4(v/v),inoculum of lactic acid bacteria 4%(v/v),fermentation temperature 41 ℃,and fermentation time 20 h. Using sensory score and precipitation rate as evaluation indicators,the best product formula was :8%(w/w)of sucrose,0.1%(w/w)of compound acidulant(citric acid∶tartaric acid=1∶2),compound stabilizer(agar∶pectin∶monog lyceride=4∶1∶1)amount 0.2%(w/w). The final product of fermented potato milk had unique flavor,smooth and delicate mouthfeel with sweet and sour taste.

关 键 词：马铃薯 牛奶 乳酸菌 乳饮料 配方 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]