凝固型山药红枣酸奶的研制

山药红枣酸奶是以新鲜山药、红枣和鲜牛奶为原料,用保加利亚乳杆菌和嗜热链球菌以1∶1混合作为发酵剂进行乳酸发酵,制得的一种集山药、红枣和酸奶于一体的新型保健乳品。通过正交实验确定了发酵工艺参数,筛选出最优组合。实验结果表明,鲜牛奶中加入30%山药浆,10%红枣汁,8%白砂糖和4%发酵剂,在41℃条件下发酵6h,制得的发酵酸奶色香味俱佳,具有一定的营养保健功能。

Study on Preparation of Solidified Yam-jujube Yogurt

The yam- jujube yogurt beverage is a new healthy drink made from fresh yam,jujube and milk by lactic acid fermentation with 1∶1 of actobacillus bulgaricus and streptococcus thermophiluas mixed starter. The technological parameter of fermentation was determined by a means of orthogonal experimental design and the products of optimum combination were screened. The results demonstrated that the fermented yogurt was good in colour,smell and taste and had nutritive function under fermentation at 41℃ for 6h when added 30% fresh yam,10% jujube juice,8% sucrose and 4% mixed femented agent.