山药核桃凝固型发酵酸奶的研制

The Research of The Chinese yam walnut solidified fermented yogurt

山药、核桃具有丰富的营养价值和舒适口感,复合果蔬汁经乳酸菌发酵之后,由一般的营养食品发展成为具有特殊疗效作用的功能性食品。鉴于山药、核桃的营养价值和发酵乳的优点,通过单因素试验,确定核桃汁、山药汁的添加比例、复合汁添加量、加糖量、接种量这4个主要参数,且各取3水平进行L9(34)正交试验,采用感官评分法对产品的色、香、味及组织状态等进行综合评分,并进行沉淀物含量和发酵酸度进行理化测定,结果表明核桃山药酸奶的最佳配方为:复合汁液含量25%(核桃汁与山药汁的比例为2:1),白砂糖用量7.5%,接种量0.6×106CFU·m L-1。最终产品乳白,流动性好,久置无分层,有少量沉淀,口感细腻柔和且具有以核桃、山药和酸奶为主的复合风味,且各项标准均符合国家标准。

Yam, walnut has rich nutritional value and comfortable taste, the compound fruit and vegetable juice by lactic acid bacteria fermentation, by general nutritiorial food development become have special curative effect of functional food. Given yam, walnuts, nutritional value and advantages of fermented milk; by single factor test, determine the walnut juice, yam juice, compound juice content, proportion of added sugar, quantity of the four main parameters, and the three levels of L9（34）orthogonal test, the sensory score method is adopted for the product color, aroma, taste and state comprehensive score, and sediment content and fermentation acidity of the physical and chemical measurement, Results show that the optimum formula for walnut yam yogurt： compound juice content is 25% （the ratio of two walnut juice and yam juice）, dosage of white granulated sugar 7.5%, the quantity of 0.6 × 106CFUomL-1. Final product whiteness, good liquidity, long without stratification, with a small amount of precipitation, delicate taste soft and has given priority to with walnut, yam and yogurt flavor compound, meet the national standards and criteria.