紫薯枸杞复合型酸奶的发酵工艺研究

Fermentation technology of purple potato and wolfberry compound yogurt

以牛奶、紫薯和枸杞为原料,以感官评价为指标,在单因素试验的基础上,经过正交试验优化紫薯枸杞复合型酸奶发酵工艺参数。结果表明:果浆与牛奶配比5.5:4.5、接种量5%、加糖量8%、发酵温度41℃、发酵时间6h,使用0.02%抗坏血酸钠+0.03%柠檬酸进行护色处理,即可得颜色微紫、组织细腻、酸甜适中、风味独特的紫薯枸杞复合型酸奶。

Fresh milk, purple potato and wolfberry were used as main materials in the experiments. Based on the sensory evaluation as an index, the fermentation process parameters of purple potato and wolfberry compound yogurt were optimized by orthogonal experiment on the basis of single factor experiment. The results show that the ratio of fruit juice and milk 5.5:4.5, inoculum 6%, sucrose 8%, fermentation temperature 42℃, fermentation time 6 h and using 0.02% ascorbic acid sodium + 0.03% citric acid for color protection. Under these conditions, purple potato and wolfberry compound yogurt with slight purple color, fine texture, moderate sweet and sour taste and unique flavor was produced.