摘要
为了探讨马铃薯酸奶的加工工艺,研究了加糖量、马铃薯滤液与鲜牛奶体积比、发酵剂添加量、发酵时间等加工工艺参数对发酵结果的影响,并优化了发酵工艺条件。结果表明,马铃薯酸奶的最佳加工工艺为加糖量5%、马铃薯滤液与鲜牛奶体积比70:20、发酵剂添加量8%、发酵时间5 h,该工艺条件下加工的马铃薯酸奶质量最佳。
In order to study the processing technology of potato yogurt,the effects of processing parameters,such as the dosage of sugar and starter cultures,the ratio of potato filtrate and fresh milk volume,the fermentation time on the fermentation results were studied,and the fermentation conditions were optimized.The results showed that when the dosage of sugar was 5%,the volume ratio of potato filtrate and pure milk was 70:20,the dosage of starter culture was 8%,and the fermentation time was 5 h,the potato yogurt could reach its optimum quality.
作者
赵发海
许海宁
季生媛
刘智令
张忠福
汪梦成
ZHAO Fa-hai;XU Hai-ning;JI Sheng-yuan;LIU Zhi-ling;ZHANG Zhong-fu;WANG Meng-cheng(Qinghai Cayoseed Ecological Agriculture Technology Co.,Ltd.,Huangzhong Qinghai 811600)
出处
《现代农业科技》
2019年第2期192-193,200,共3页
Modern Agricultural Science and Technology
关键词
马铃薯酸奶
发酵工艺
优化
potato yogurt
processing technology
optimization
