牛蒡抗性淀粉复合保健酸奶的研制

Study of compound healthy yoghourt of burdock and resistant starch

本文探索了新鲜牛蒡和马铃薯RS3抗性淀粉在酸奶中的应用,旨在开发健康、新型酸奶产品。正交试验结果表明,V(牛蒡原汁)∶V(复原乳)=1∶8、接种量6%、蔗糖量8%、抗性淀粉1.2%、果胶0.1%的组合获得最优感官性状。以脱脂复原乳为原料,添加适当比例的牛蒡原汁和RS3抗性淀粉后,获得风味独特的酸、甜、爽、滑口感,其理化和微生物指标均符合最新国家标准,其中乳酸菌高达到1.8×108cfu/mL～1.2×1010cfu/mL。

The paper discussed the application of fresh burdock and potato in yoghourt for researching and developing new healthy yoghourt products. The results of orthogonal test indicated that the sample with V（burdock juice）： V（skim milk）=l ： 8, inoculum size 6%, sucrose 8%, resistant starch 1.2%, pectin 0.1% had optimal sensory characteristics. The yoghourt shaped inimitable sweet acid, tasty and refreshing texture with the main material skim milk, appropriate burdock juice and resistant starch. The physical and chemical and microbial indicators were all according with update food safety standard, and the lactobacillus reached 1.8×10^8cfu/mL～1.2×10^10cfu/mLcfu/ml.