新型紫薯酸奶的研制

目的]优化新型紫薯酸奶的加工工艺。方法]以紫薯和纯牛奶为主要原料,通过单因素及正交试验制得一种新型的紫薯酸奶。结果]试验表明,新型紫薯酸奶制作的最佳工艺条件参数为:紫薯浆比例为1∶4 g/ml、紫薯奶的比例为1∶1.5、白砂糖添加量7 g、发酵温度45℃、发酵时间5 h、菌种添加量0.095 6 g(均以100 ml紫薯奶计)。在此条件下发酵,得到色泽均匀、组织状态良好、口感细腻的凝固型紫薯酸奶。结论]该研究制得的紫薯酸奶强化了硒元素与花青素营养元素的保健功能,并具有紫薯特有的紫色,是一种具有较高营养价值和保健价值的奶制品。

Development of a New Type of Purple Sweet Potato Yogurt

Objective ] To optimize processing technique of a new type of purple sweet potato yogurt. Method ] With purple sweet potato and milk as the main raw material, a new type of fermented purple sweet potato yogurt was developed with the single factor and orthogona] test. Result] The results showed that the optimum process conditions are： purple sweet potato pulp ratio 1：4 g/ml, purple sweet potato milk ratio 1：1.5, sugar amount 7 g, fermentation temperature 45 ℃ , fermentation time J h, strain 0.095 6 g（ 100 ml content of purple sweet potato milk）. Under this condition, uniform color, good texture, delicate taste of solidified purple sweet potato yogurt can be obtained. Conclusion ] The obtained purple sweet potato yogurt strengthened health care function of selenium and anthoeyanin nutrition, which is a milk product with higher nutrition and health care value.