摘要
紫薯山药香芋酸奶是以鲜牛奶、紫薯、山药和香芋为主要原料,经乳酸菌发酵,研制出的一种集紫薯、山药、香芋和酸奶的营养保健功能于一体的新型饮品。通过单因素和正交试验确定了紫薯山药香芋酸奶的最佳配方,即在鲜牛奶中添加20%紫薯浆,10%山药浆,15%香芋浆、6.5%蔗糖和5%乳酸菌。在此工艺条件下制得的紫薯山药香芋酸奶呈淡紫色,风味独特,营养丰富。
The purple sweet potato-yam-taro yoghurt is a new drink made from purple sweet potato,yam,taro and milk as the main materials by lactic acid fermentation. The formula of materials of the purple sweet potato-yamtaro yoghurt were obtained by single and orthogonal experiments.It was proved that the optimum formula of the purple sweet potato-yam-taro yoghurt was purple sweet potato juice 20%, yam juice 10%, taro juice 15%, sugar 6.5% and the leaven 5% in fresh milk. The product was proved to be lavender, unique taste and very nutritional.
出处
《食品与发酵科技》
CAS
2014年第4期98-102,共5页
Food and Fermentation Science & Technology
关键词
紫薯
山药
香芋
发酵
酸奶
purple sweet potato
yam
taro
fermentation
yoghurt
