红薯味酸牛奶的发酵工艺研究

Fermentation Technology of Sweet Potato Yoghurt

本实验利用从超市购得的原味的酸牛奶作为接种菌种,与打浆、糊化、糖化后的红薯浆混合,经过发酵及后发酵,得到特有具有红薯芳香的新型酸牛奶。通过实验研究,得出红薯酸牛奶发酵的最佳工艺条件为:原料乳、蔗糖量、接种量、红薯浆量所占体积分别为50%、8%、15%、27%;发酵时间为4小时,发酵温度为40℃。

Sour milk, purchased from the supermarket are used as the original flavor of yogurt bacteria, and mixed whit the beaded, pasted, glycosylated sweet potato pulp, through fermentation and after-fermentation, then, the aromatic sweet potato with a new type of yogurt are obtained. The experimental results showed that, the best fermented conditions of obtaining the sour milk of sweet potato are： the ratio of Raw milk, sugar, inoculating with amount, sweet potato pulp is 50%, 8%, 15%, 27% respectively; Fermented time is 4 hours, fermented temperature is 40 ℃.