山药发酵乳工艺的研究

Study on processing of yam fermented milk

采用酶法糖化工艺水解山药淀粉,选取嗜热乳链球菌和保加利亚杆菌的混合菌种为乳酸菌,通过单因素试验和正交试验确定山药发酵乳的最优配方.结果表明:鲜牛奶、山药浆、白砂糖、菌种的质量分数分别为60%、40%、4%、5%,在38℃恒温条件下发酵5 h,置入0~4℃冰箱中冷藏后熟5 h,为山药发酵乳的最佳加工工艺.在此条件下所得产品口感细腻、组织均匀、甜酸适口,富有浓郁的山药香气及乳香.

The hydrolyzed starch of yam by enzymatic saccharification process was researched in this paper.Orthogonal experiment results showed that fresh milk was 60%,yam paste was 40%,sugar mount was 4%,5%inoculated quantity（the rate of Streptococcus thermophilus and bacilli was 1：1）,fermentation time was 5 h at 38 ℃,then cold preservation time was 5 h at 4 ℃,the sensory properties of yam fermented milk was best and had a uniform structure,sour and sweet moderate,strong yam and milk aroma.