菊芋酸奶的研究与开发  

Research and Development of Helianthus tuberosus Yogurt

作　　者：杨爱华[1] 陈英乡[1] 于金换[1] 刘鹏莉 遇艳萍[1] YANG Aihua;CHEN Yingxiang;YU Jinhuan;LIU Pengli;YU Yanping(Yantai Vocational College,Yantai 264670,China)

机构地区：[1]烟台职业学院,山东烟台264670

出　　处：《中国果菜》2023年第10期19-24,共6页China Fruit & Vegetable

基　　金：烟台职业学院横向课题-菊芋酸奶冰淇淋的研究与开发(HX202238)。

摘　　要：菊芋具有增殖双歧杆菌、调节肠道菌群的作用,本实验研发了菊芋酸奶,并通过单因素和正交试验对工艺条件进行优化。结果表明,以浓度为13%菊芋汁融化全脂奶粉(奶粉添加量为13%)制成复原奶,添加7%蔗糖、0.3%尚川酸奶发酵剂,发酵10 h,制作的酸奶经后熟等工序,生产出的菊芋酸奶口感细腻润滑,风味独特,香甜适口。菊芋酸奶中益生菌的数量明显高于普通酸奶,充分提升了酸奶改善肠道益生菌的功能。Helianthus tuberosus has the function of proliferating bifidobacteria and regulating intestinal microbiota.In this experiment,H.tuberosus yogurt was developed,and the process conditions were optimized through single factor and orthogonal experiments.The results showed that the reconstituted milk was made by melting whole milk powder with 13%H.tuberosus juice(with an added amount of 13%milk powder),adding 7%sucrose and 0.3%Shangchuan yogurt starter,and fermenting for 10 h.After ripening and other processes,the produced yogurt had a delicate and smooth taste,unique flavor,and sweet taste.The number of probiotics in H.tuberosus yogurt was significantly higher than that in regular yogurt,fully enhancing the function of yogurt in improving intestinal probiotics.

关 键 词：菊芋 酸奶 配方 生产工艺 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]