香芋酸奶的研制

根据传统型酸奶的制作工艺,对香芋酸奶的加工工艺和最佳配方进行了研究。实验以香芋、牛奶粉、蔗糖为主要原料,采用L9(34)正交实验确定了加工工艺参数,筛选出最优组合。实验结果表明,牛奶中加入40%香芋浆、7%蔗糖和5%混合发酵剂(保加利亚乳杆菌与嗜热链球菌之比为1:1),在43℃发酵3.5h～4h,产品具有风味独特、营养丰富且成本低的优点。

Study on Taro Yoghurt

According to the tradition processing technique,the technic and formulation of taro yoghurt were studied. This experiment used sweet taro,milk powder solution,and sugar as the main material. The parameters of processing technique were determined and the optimal process condition was recommended by the orthogonal design L9(34). The results showed that if the milk powder solution added with 40 % sweet taro liquid,7 % sugar,5 % mixed starter(containing l l of L.B and S.T),and fermented for 3.5 h～4 h at 43 ℃,the yoghurt will be delicious,nutritious and low-cost.