凝固型香芋蜂蜜发酵乳的研制

Development of Yoghurt with Taro(Colocasia esculenta)and Honey

以香芋超微粉为主,辅以紫薯超微粉、蜂蜜、白砂糖为配料,以全脂牛奶为主要原料,经接种酸乳发酵剂制备具有香芋、紫薯特有风味的凝固型发酵乳产品。在单因素试验的基础上,通过正交试验优化发酵乳制备的工艺条件,最后对制成的发酵乳产品进行感官品质评定和理化指标分析。结果表明,发酵乳的最佳工艺参数为:香芋、紫薯超微粉的比例为6∶4,添加量50 g/L,白砂糖和蜂蜜的添加量均为40 g/L,发酵剂最佳接种量为1.8 g/L,最佳发酵时间6 h。在该工艺条件下制成的发酵乳入口酸甜,香芋和紫薯的香味浓郁,营养价值高,其感官指标和理化指标符合国家标准的要求。

The solidified yoghurt product with taro and purple potato unique flavor was prepared using whole milk as the main raw material,and its sensory quality and physical-chemical characteristics were analyzed in the present study.Results showed that the best processing parameters optimized by single factor and orthogonal experiments were determined as follows:ultrafine powder ratio of taro and purple potato was 6∶4,additive amount of the superfine powder was 50 g/L,addition volume of white sugar and honey was 40 g/L respectively,inoculation quantity of leavening agent was 1.8 g/L,and fermentation time was 6 h.The yoghurt prepared under these conditions showed sour and sweet tastes with aromatic flavour of taro and purple potato,and possessed high nutritional value with all the indicators up to the national standards.