| 酶法制备紫薯乳饮料工艺 |
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| 引用本文： | 苏伟,简素平,汪海利,吴克. 酶法制备紫薯乳饮料工艺[J]. 乳业科学与技术, 2011, 34(5): 228-231 |
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| 作者姓名： | 苏伟 简素平 汪海利 吴克 |
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| 作者单位： | 1. 江西科技师范学院生命科学学院,江西南昌,330013
2. 江西南科食品有限公司,江西南昌,330029 |
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| 摘 要： | 以紫薯酶解液、鲜牛奶为主要原料，开发出黏度小，乳化体系相对稳定，美味可口的紫薯乳饮料。通过单因素与正交试验确定产品配方和工艺条件。结果显示：产品最佳配方为鲜牛奶60％、紫薯酶解液30％、蔗糖8％；最佳发酵参数为发酵温度41℃、发酵时间3h、接种量3％。
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| 关 键 词： | 紫薯 生物酶 发酵 稳定性 |
Process Optimization for the Development of a Fermented Milk Beverage of Purple Sweet Potato Hydrolysate |
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| SU Wei,JIAN Su-ping,WANG Hai-li,WU Ke. Process Optimization for the Development of a Fermented Milk Beverage of Purple Sweet Potato Hydrolysate[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2011, 34(5): 228-231 |
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| Authors: | SU Wei JIAN Su-ping WANG Hai-li WU Ke |
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| Affiliation: | 1. College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China 2. Jiangxi Nanke Food Co. Ltd., Nanchang 330029, China) |
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| Abstract: | Purple sweet potato hydrolysate and fresh bovine milk were mainly used as raw materials to develop a fermented milk beverage with low viscosity, relatively stable emulsion system and palatable taste. Using one-factor-at-a-time coupled with orthogonal array design method, the optimal fermentation substrate composition Was determined to be comprised of 60% milk, 30% purple sweet potato hydrolysate and 8% sucrose and that fermentation parameters were optimized as follows： inoculum size 3%, fermentation temperature 41 ℃ and fermentation time 3 h. |
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| Keywords: | purple sweet potato biologic enzyme fermentation stability |
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