摘要
以甘薯和南瓜的原浆及鲜乳为乳酸菌的发酵基质,经加工处理、调配后进行乳酸发酵,通过正交试验确定酸奶的最佳配方和发酵的最适工艺参数,制成一种营养丰富、风味独特并具有保健功效的甘薯南瓜酸奶。结果表明:该酸奶乳的最佳配方为牛乳用量为75%,甘薯浆与南瓜浆的体积比为2:1,糖用量5%;最佳发酵工艺参数为前发酵温度为40℃,前发酵时间为7h,接种量为5%。
The optimal fermentation conditions of lactic acid fermented yogurt were investigated using sweet potato and pumpkin as raw material through orthogonal experimental design. The optimum conditions were as followed： milk content 75%, the ratio of pumpkin to sweet potato 2：1, sugar content 5%, fermentation temperature 40℃, fermentation time 7 h and inoculum of bacteria 5%.
出处
《中国酿造》
CAS
北大核心
2010年第1期151-154,共4页
China Brewing
关键词
甘薯
南瓜
乳酸菌
酸奶
sweet potato
pumpkin
Lactobacillus
yogurt
