甘薯牛乳复合乳酸菌饮料制备工艺

Making Technics of Lactic Acid Fermenting Beverage of Sweet Potato and Fresh Milk

结合甘薯和乳酸菌的双重营养保健功效,以甘薯和鲜牛乳为主要原料,利用乳酸菌发酵制备一种更高营养价值的酸乳饮料,对接种量、加糖量、发酵温度、发酵基质等发酵条件进行研究,通过正交试验确定最佳发酵工艺是发酵基质配比为1∶3,接种量15%,加糖量为10%,在43℃下发酵6h,其酸度为82.8°T。甘薯牛乳复合乳酸菌饮料的感官指标、理化指标和微生物指标均达到一定标准。

Combining the double sanitarian efficacy of sweet potato and lactic acid,the article makes a kind of higher nutrition value lactic acid fermenting beverage using sweet potato and fresh milk as materials.We studies the inoculability,the amount of saccharose,fermentation temperaturre and fermentation material.The best fermentation technics is the ratio of fermentation medium is 1：3,the inoculability is 15%,the amount of saccharose is 10%,the fermentation temperature is 43℃,the fermentation time is 6h and the acidity is 82.8°T by doing the orthogonal test.The sensory organ index,the physical and chemical index and the microbial index of the lactic acid fermenting beverage of sweet potato and milk all reach the definite standard.