凝固型玛卡酸奶的研制

The Study on Process of Solidified Maca Yoghurt

[目的]研制口感、风味良好的凝固型玛卡酸奶。[方法]以玛卡提取液和鲜牛乳为原料,添加适量蔗糖、发酵剂,在单因素试验的基础上,通过Box-Behnken(BBD)响应面法优化凝固型玛卡酸奶的最佳工艺。[结果]优化后的凝固型玛卡酸奶工艺:玛卡提取液添加量为4%、蔗糖添加量为4%和发酵剂添加量为3%。按照优化后的凝固型玛卡酸奶工艺发酵,玛卡酸奶呈有光泽淡黄色,质地均匀一致,具有浓郁的乳酸菌发酵和较适宜的玛卡味道,测得的玛卡酸奶p H为3.8、持水力为42%。[结论]研究可为新的乳制品的产品研发提供参考依据。

[Objective]To study the process of solidified maca yoghurt,which has nice taste and flavor. [Method]Maca extract and fresh milk was used as raw materials,and moderate sugar and yeasts was added,on the basis of single factor experiment,response surface methodology of Box-Behnken（ BBD） was used to optimize the best process. [Result]A optimized process of product solidified maca yoghurt is as follow： maca extract solution is 4%,sugar is 4%,yeasts is 3%. According to the optimized yogurt fermentation technology,p H value of 3. 8 was detected and the water was 42% in the maca yogurt,the obtained maca yogurt showed luster bright yellow,and quality of material is uniform with rich lactic acid bacteria fermentation and the appropriate maca taste. [Conclusion]The study can provide reference basis for development of new dairy products.