甘薯酸奶的工艺研究

根据传统型酸奶的制作工艺，对甘薯酸奶的加工工艺、技术要点进行了研究，并采用Ｌ９（３＾４）正交试验筛选出其最佳配方，结果表明：以甘薯浆与牛奶液体积比为４０％：６０％的混合奶液，再添加蔗糖质量浓度为５％，菌种接种量为质量浓度４％，在４２℃发酵５ｈ可制得营养丰富、口味独特的甘薯酸奶。

Studies on technique of the sweet potato yoghurt

According to the tradition processing technique, the optimal technical condition of the sweet potato yoghurt was studied and decided by the orthogonal design L 9(3 4).The result showed that adding 5% sugar, the mixture of sweet potato liquid 40%, then the milk solution 60% was fermented with bacteria inoculating 4%, then the yoghurt with rich nutrition and nice taste was made.