摘要
将马铃薯熟化、打浆后添加至纯牛奶中,经均质、发酵制备马铃薯酸奶,设定感官评价权重,通过单因素试验筛选马铃薯浆添加量、白砂糖添加量、接种量等发酵参数的合适范围,并在此基础上,采用L9(34)正交试验优化马铃薯酸奶的发酵工艺参数。最终获取的马铃薯酸奶发酵工艺参数为马铃薯浆添加量15%,白砂糖添加量6%,接种量9%。试验结果可为马铃薯酸奶实际生产提供理论依据。
In this paper,potato was added to milk after cooked and pulped,the mixture of potato and milk was homogenized and fermented to gain potato yogurt.The sensory value was indicator and the optimum scale of potato pulp,sugar,and starter cultures through single factor experiment was obtained.On this basis,the optimum formulation through orthogonal experiment L9(34)was botained potato pulp 15%,sugar 6%,starter cultures 9%.The experimental result in this work provided experimental evidence for potato yogurt production.
作者
蔡应巧
CAI Yingqiao(He'nan Songxian Food and Drug Inspection Brigade,Luoyang,He'nan 471400,China)
出处
《农产品加工（下）》
2018年第7期24-26,共3页
Farm Products Processing
关键词
马铃薯
酸奶
发酵
potato
yogurt
fermentation
