饮料型马铃薯酸奶的研究

Study on Potato Sour Milk

本文研究了马铃薯酸奶的加工工艺和最佳配方。实验结果表明：热烫时间为３ｍｉｎ，均质后颗粒直径≤３μｍ；最佳发酵工艺为：接种量２～４％，发酵时间４ｈ，培养温度４１～４３℃；最佳配方条件为：马铃薯２０～３０％，牛乳１０～１５％，蔗糖１．５～２％，酸性ＣＭＣ０．２％，魔芋精粉０．２％。

The technology and formulation of potato sour milk were studied and optmized.The proper bioling time for potato slices was 3 min.The particle diameter after homogenization was no more than 3μm. The ideal fermatation conditions were as follows: lactobacillus inoculation 2～4%,fermatation time 4h,culture temperature 41～43℃.The optimum formulation was as follows: potato 20～30%,milk 10～15%,sugar 1.5～2%,acidic CMC 0.2%,and amorphophallus rivieri powder 0.2%.