紫薯燕麦风味酸奶的研制

DEVELOPMENT OF PURPLE POTATO OAT FLAVORED YOGHURT

以全脂牛奶、紫薯、燕麦为原料,以感官评分为评价指标,在单因素实验的基础上,采用正交试验设计法进行分析,得出紫薯燕麦风味酸奶的最佳工艺参数为:紫薯添加量18%、燕麦添加量3%、发酵剂添加量0.1%、发酵时间8h.此条件下紫薯燕麦风味酸奶色泽均匀,呈淡紫红色,酸甜适口,组织细腻丝滑,无乳清析出,具有紫薯和燕麦独特的风味,感官评分为93分,酸度为76 °T,理化指标和微生物指标均符合国家标准.

Using the whole milk, purple potato and oat as raw materials, the yoghurt was developed. Based on single factor experiment, yoghurt was analyzed by orthogonal experiment design with sensory score as evaluation index. Finally, the optimum technological parameters of purple potato oat flavored yoghurt were obtained. The parameters are as follows: purple potato 18%, oat 3%, starter 0.1%, fermentation time 8 h. Purple potato oat yoghurt prepared under these conditions has uniform color, light purple red, sweet and sour taste, delicate and silky tissue, no whey precipitation, and unique flavor of purple potato and oat. The sensory score was 93 and the acidity was 76 o T. The physical and chemical indexes and microbial indexes meet the national standards.