酶法制备紫薯乳饮料工艺

Process Optimization for the Development of a Fermented Milk Beverage of Purple Sweet Potato Hydrolysate

以紫薯酶解液、鲜牛奶为主要原料,开发出黏度小,乳化体系相对稳定,美味可口的紫薯乳饮料。通过单因素与正交试验确定产品配方和工艺条件。结果显示:产品最佳配方为鲜牛奶60%、紫薯酶解液30%、蔗糖8%;最佳发酵参数为发酵温度4 1℃、发酵时间3 h、接种量3%。

Purple sweet potato hydrolysate and fresh bovine milk were mainly used as raw materials to develop a fermented milk beverage with low viscosity, relatively stable emulsion system and palatable taste. Using one-factor-at-a-time coupled with orthogonal array design method, the optimal fermentation substrate composition Was determined to be comprised of 60% milk, 30% purple sweet potato hydrolysate and 8% sucrose and that fermentation parameters were optimized as follows： inoculum size 3%, fermentation temperature 41 ℃ and fermentation time 3 h.