马铃薯酸牛奶加工技术的探讨

Study on processing technology of potato yoghurt

根据传统型酸奶的制作工艺，对马铃薯的牛奶的加工工艺、技术要点进行了研究，并采用Ｌ９（３）正交试验筛选出马铃薯酸牛奶的最佳配方。结果表明，以马铃薯浆４０％、鲜牛奶６０％的混合奶液，加蔗糖５％、接种量４％制作的马铃薯酸牛奶，不仅可保持传统型酸牛奶的组织状态和风味，并由于原料的营养互补，使该产品具有营养价值高、口感好、价格低廉等优点。

An experiment was under-taken to ascertain the processing technology and main technological points on potato yoghurt according to processing technology of traditional yoghurt and to screen optimum formula of potato yoghurt by orthogonal experimental design of L_9(3~4 ).The results demonstrate that the potato yoghurt made with mixture or 40% the thick liquid + 60% milk and added 50% sugar and 4%-inoculum can retain tissue condition and flavour of traditional yoghurt .And as a result of nutritive complement each other,the potato yoghurt is nutritions,nutritions,tasty and low-cost.