红薯发酵乳的加工工艺及品质分析研究

Research on the Processing Technology of Sweet Potato Yogurt

以红薯、鲜牛奶为主要原料,利用双歧杆菌发酵剂作为菌种进行发酵,通过单因素试验和正交试验设计对红薯添加量、蔗糖添加量、发酵剂接种量及发酵时间进行研究,以感官评分与酸度为指标,确定红薯发酵乳的最佳工艺参数,开发出一种新型功能性风味酸奶制品。结果表明,红薯发酵乳的最佳工艺参数为红薯添加量25%,白砂糖添加量4%,发酵剂添加量0.25%,发酵时间11 h。在此工艺条件下制得的红薯酸奶感官评分高达为(93.00±0.82)分,酸度为(85.00±0.82)°T,呈均匀的鹅黄色,酸甜可口,乳香浓郁,与红薯香味协调,营养丰富。

In this paper,sweet potato and milk were used as the main raw materials,and sweet potato yogurt was prepared by fermentation after fermentation after adding starter culture,and the single factor test was carried out with the amount of sweet potato added,the amount of white sugar added,the amount of bacterial powder added and the fermentation time as single factors,and the orthogonal test was carried out on the basis of the single factor test to optimize the processing technology of sweet potato yogurt,and the sensory score and acidity were used as indicators to determine the better process parameters of sweet potato yogurt.The results showed that the optimal process parameters of sweet potato fermented milk were 25%sweet potato,4%white sugar,0.25%and fermentation time of 11 h.The sweet potato yogurt prepared under this process conditions were uniform goose yellow,sweet and sour,rich fermented frankincense,harmonious with sweet potato aroma,rich in nutrition.