山药、豇豆复合发酵保健酸奶的研究

Study on the production of sanitarian yoghurt containing yam and cowpea

由山药、豇豆和牛奶为主原料,研制出了集山药、豇豆和酸奶的保健功能于一体的新型保健饮料-山药、豇豆复合功能性酸奶。采用正交试验筛选出最优组合,结果表明,豇豆汁:山药汁比例为2:3,接种量为5%,加糖量为7%为最佳的工艺条件,得到的酸奶的品质最好。

A kind of functional compound yoghurt using yam, cowpea and milk as the main materials was developed in this paper. The optimum conditions of production were obtained through orthogonal test as followed： the ratio of yam juice to cowpea juice 2：3, the inoculum 5%, the adding amount of cane sugar 7%. Under these conditions, a high quality of yoghurt was obtained.