葛根酸乳加工工艺优化

Optimization of Processing Process of Kudzu Yoghurt

以湘西葛根、脱脂乳粉为主要原料,添加果葡糖浆、黄原胶、羧甲基纤维素钠加工成葛根酸乳,并对加工过程中的关键工艺进行研究。结果表明:用质量分数0.1%柠檬酸+0.1%VC复合护色剂,葛根汁色泽呈乳白色,质量良好;产品最佳配方:脱脂乳粉与水按1:8(m/V)的比例制得复原乳,葛根汁:复原乳体积比为2:5,以复原乳质量为基准,添加质量分数10%果葡糖浆、质量分数0.05%黄原胶、质量分数0.1%羧甲基纤维素钠,灭菌温度95℃,保温10min,保加利亚乳杆菌和嗜热链球菌(1:1)接入量3%(V/V),于发酵温度43℃条件下发酵5h。在该最优工艺条件下制得的葛根酸乳产品酸甜适口,营养丰富,风味浓郁。

Main materials,namely kudzu roots from the west of Hunan province and skimmed milk powder,were processed into a yoghurt beverage with the additions of adjuncts including high fructose corn syrup,xanthan and sodium carboxymethyl cellulose.Some crucial process conditions for yoghurt making were studied.The results showed that the optimum compound color fixatives contributing to the maintenance of the milk-white color of kudzu root juice was composed of 0.1% citric acid and 0.1% VC.The optimum process for yoghurt making consisted of the following steps：preparation of reconstructed milk by thoroughly dispersing skimmed milk powder in water（1：8,m/V）,blending of reconstructed milk and kudzu root juice（2：5,V/V）,addition of 10% high fructose corn syrup,0.05% xanthan and 0.1% sodium carboxymethyl cellulose to the blend,95 ℃ heating for 10 min for sterilization and fermentation with Lactobacillus bulgaria/Streptococcus thermophilus mixture（1：1） at 43 ℃ for 5 h,and the product processed through these steps exhibited a nice sweet-and-sour balance and a full-bodied flavor and were rich in nutrients.