马铃薯酸奶研制及贮藏期间的品质变化

Study on the manufacture of potato yogurt and its quality chenge during storage

以奶粉和马铃薯为原料研制马铃薯酸奶。研究了发酵时间、发酵温度、菌种添加量对酸奶发酵工艺的影响,以及搅拌速度、搅拌时间、马铃薯浆添加量对搅拌工艺的影响进行研究,并对贮藏期间马铃薯酸奶水分含量、pH、酸度、持水力、质构、流变的变化进行研究。结果表明:马铃薯酸奶的最佳发酵工艺为菌粉添加量0.02%,发酵温度41℃,发酵时间4.5h;最佳搅拌工艺为马铃薯浆添加量25.5%,搅拌速度90r/min,搅拌时间25min;在贮藏期间,马铃薯酸奶各项指标均有一定程度的增减,但与空白组相比变化幅度更小,说明品质更稳定。

The potato yogurt was developed with milk powder and potato as raw materials.The effects on the fermentation process of yogurt were studied, including fermentation time,fermentation temperature and inoculation amount,and the optimum fermentation conditions were determined.The influence of stirring speed,stirring time and the amount of potato pulp addition on the mixing process was also studied,and the optimum technological conditions of agitation were determined.The moisture content,pH,acidity,water holding capacity,texture and rheology of potato yogurt during storage were determined,and the quality changes during storage were studied.Results:The optimal fermentation conditions were:inoculation amount of0.02%,fermentation temperature 41 ℃,and fermentation time4.5 h.The best mixing technology were:potato pulp adding amount 25.5%,stirring speed 90 r/min,stirring time 25 min.In the storage period,the indexes of potato yogurt have a certain degree of change,but the change range is smaller compared with the control group,which shows the quality is more stable.