紫薯低糖凝固型酸乳的研制及花青苷稳定性研究

Development of Low Sugar Yoghurt of Purple Potato and Study on the Stability of Anthocyanin

以漯紫薯4号和生牛乳为主要原料,木糖醇为甜味剂,在配方优化的基础上,研制出具有营养保健功能的凝固型紫薯低糖酸乳。通过单因素试验和正交试验优化,确定了紫薯低糖凝固型酸乳的最佳配方,即生牛乳添加量82%,发酵剂添加量0.8%,紫薯浆添加量8%(紫薯浆料液比2∶3),木糖醇添加量4.5%,发酵温度42℃,发酵时间4 h。在此工艺条件下制得的紫薯低糖凝固型酸乳呈淡紫色,风味独特、营养丰富、花青苷稳定性好,是一款适合大众口味的风味保健酸乳。

Luohe purple potato No.4 and raw milk were used as main materials,and xylitol was used as sweetener instead of sucrose.The coagulated purple sweet potato low sugar sour milk with nutrition and health function was developed.The results showed that the raw milk 82%,starter cultures 0.8%,the purple potato pulp 8%(purple potato pulp material liquid than 2∶3),xylitol 4.5%,fermentation temperature 42℃,fermentation time 4 h make sensory properties of product was best.The color of solidifying yoghurt was purple,rich nutrition,the stability of anthocyanin,was a suitable health yogurt.