一种含紫薯颗粒“黑色”谷物酸奶的研究与开发

Study on the Development of ’Black’ Cereal Yoghurt with Purple Potato Granules

本文主要介绍一种以生牛乳为原料,添加黑米粉、黑豆粉、黑芝麻粉以及紫薯颗粒的“黑色”谷物酸奶的研究与开发。以感官评分、黏度及发酵时间为指标,通过单因素试验得到黑米粉、黑豆粉以及黑芝麻粉的添加量为0.4%、0.4%和0.6%,在此基础上进行正交试验得到黑米粉、黑豆粉和黑芝麻粉的最优添加量为0.4%、0.3%和0.7%。以成品酸度、pH、黏度以及感官评分为指标,研究发酵温度对酸奶质量的影响,结果为发酵温度为42℃,酸奶整体质量最佳。以产品保质期内后酸、黏度、pH以及感官评分为指标,研究发酵终止酸度对酸奶质量的影响,结果为发酵终止酸度是750T时,酸奶整体质量最佳。

This paper introduces‘Black’cereal yoghurt with purple potato granules,raw milk as raw material,black rice powder,black bean powder,black sesame powder and purple potato granule jam as auxiliary material.Sensory score,viscosity and time spent on fermentation as index,the best additions of black rice powder,black bean powder and black sesame powder was 0.4%,0.4%and 0.6%,respectively,in single factor experiments.On the basis,an orthogonal experiment of L9(3^4)was carried out.The best additions of black rice powder,black bean powder and black sesame powder was 0.4%、0.3%、and 0.7%.The total acid,pH,viscosity,sensory score as index,the effects of fermentation temperature on the quality of yoghurt The result was that the fermentation temperature was 42°C,and the quality of yoghurt was the best.The increased acidity,pH,viscosity,and sensory scores as index,the effects of fermentation termination acidity on the quality of yoghurt.The result was that the acidity of the fermentation was‘750T’,and the overall quality of the yogurt was the best.