香菜山药复合型酸奶的研制  

Preparation of Compound Yoghurt with Coriander and Yam

作　　者：余健霞[1] 傅航[1] 崔惠玲[1] 夏仁和 YU Jianxia;FU Hang;CUI Huiling;XIA Renhe(School of Food Science,Luohe Vocational Technology College,Luohe 462002,China;Luohe Institute of Technology,Henan Universty of Technology,Luohe 462002,China)

机构地区：[1]漯河职业技术学院食品学院,河南漯河462002 [2]河南工业大学漯河工学院,河南漯河462002

出　　处：《食品安全导刊》2024年第1期135-138,共4页China Food Safety Magazine

基　　金：河南省高等学校重点科研项目(24B-550010)。

摘　　要：本文以香菜汁、山药汁、鲜牛奶和蔗糖为原料研制复合型风味酸奶。首先采用单因素试验确定香菜汁、山药汁、发酵剂和蔗糖在酸奶中的添加比例。根据单因素实验结果,设计正交试验,并对酸奶的组织状态、色泽、风味3个指标进行感官评分,从而确定了香菜山药复合型酸奶的最佳配方:山药汁的添加量为10%,香菜汁的添加量为5%,发酵剂的添加量为0.5%,蔗糖的添加量为10.0%。In this paper,coriander juice,yam juice,fresh milk and sucrose were used as raw materials to develop compound f l avor yoghurt.Firstly,single factor experiment was used to determine the proportion of coriander juice,yam juice,starter and sucrose in yoghurt.According to the results of single factor experiment,the orthogonal experiment was designed,and the sensory scores of the tissue state,color and f l avor of the yoghurt were determined,so as to determine the best formula of the compound yoghurt:the amount of yam juice was 10%,the addition amount of coriander juice was 5%,the addition amount of starter was 0.5%,the addition amount of sucrose was 10.0%.

关 键 词：山药 香菜 复合型酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]