摘要
以紫甘薯、燕麦和山羊乳为主要原料研发一款复合型羊酸奶,并对其进行理化和微生物相关指标检测,以期获得健康美味的新型复合型羊酸奶制品。在发酵温度为43℃和酸奶发酵剂为0.1%的条件下,以紫甘薯和燕麦添加比例、白砂糖添加量和发酵时间作为试验因素,以感官指标作为评定标准,进行单因素试验和正交试验,确定了最佳工艺条件和稳定剂复配方案。结果表明,该产品的最佳复配稳定剂配方为酪蛋白酸钠添加量0.4%、羟丙基磷酸双淀粉添加量0.3%、果胶添加量0.08%、琼脂添加量0.04%;最佳工艺配方为紫甘薯和燕麦的添加比例为3∶2,白砂糖添加量6%,发酵时间为6.5 h。
The production techniques of yoghurt making by mixed fermentation of purple sweet potato, oats and goat’s milk were studied.The effect of diferent technical conditions including fermentation temperture and time, adding amount of purple sweet potato and oat, and adding amount of compound stabilizer as parameters were investigated by single factortest.Then the technical parameters were optimized by four-factor three level orthogonaltest.Results showed that the optimum conditions of purple sweet potato combined oat goat yogurt: 6% of white granulated sugar;fermentation temperture and time was 43 ℃and 6.5 h. The addition of yogurt starter was 0.1%.Amount of the stabilizer was: casein sodium for 0.4%, hydroxypropyl distarch phosphate for 0.3 %, pectin for 0.08 %, 0.04 % of agar. The ratio of purple sweet potato and oat is 3∶2. The results of this study for purple sweet potato deep processing provides not only a new direction, but also basis for futher research on the model of goat’s milk products.
作者
关正萍
黄中峰
GUAN Zhengping;HUANG Zhongfeng(College of food science and Engineering,Shanxi Normal University,Linfen 041000,China)
出处
《中国乳品工业》
CAS
北大核心
2019年第11期60-64,共5页
China Dairy Industry
关键词
紫甘薯
燕麦
羊酸奶
制备工艺
Purple sweet poato
Oat
Goat’s yoghurt
Preparation technology
