凝固型红薯浆酸奶工艺及其品质研究

Study on Processing and Quality of Sweet Potato Pulp Yogurt

研究了凝固型红薯浆酸奶的最佳生产工艺,旨在开发新型的功能性风味发酵乳。单因素试验和正交试验结果表明,红薯和牛奶的配比为1∶3,白砂糖添加量6%,炼乳添加量12%,发酵温度42℃,发酵时间5 h,后熟时间24 h,获得酸奶产品品质最佳。红薯酸奶成品色泽呈浅橙色,口感顺滑、营养丰富,具有发酵乳香味和红薯风味,其感官指标、理化指标和微生物指标均达到了国家标准。

In order to develop new type of tunctional termented milk flavor the manutacturing technology of sweet potato pulp yogurt was studied in this paper. Single factor and orthogonal test resuhs showed that ratio of sweet potato to milk 1 ： 3, custer sugar 6%, condensed milk 12%, termentation temperature 42 ℃, termentafion time 5 h, ripening time 24 h. Under these conditions, a health product can qet with delicious taste and good-looking appearance. Sweet potato yoghurt products were pastel oragne and delicious flavor. The sensory index of the physical and chemical indexes and microbial indexes had reached the national standard.