摘要
以紫薯、甜玉米和全脂乳粉为主要原料,以嗜热链球菌和保加利亚杆菌为发酵剂,经发酵制成一种营养丰富、风味独特并具有一定保健功效的复合发酵酸乳。通过正交试验确定酸乳的最佳配方和发酵的最适工艺参数,结果表明:酸乳的最佳配方为甜玉米浆/紫薯浆混合液为1∶1,全脂奶乳液用量60%,糖(葡萄糖/蔗糖=1∶1)用量6%;最佳发酵工艺参数为接种量10%;发酵时间11h;发酵温度41℃。
Using purple potato and sweet corn as raw material, Streptococcus thermophilus and Lactobacillus bulgaricus as leavening agents, the fer- mentation conditions of lactic acid fermented yogurt were investigated by orthogonal experimental design. The optimum conditions were as followed： milk content 60%, the ratio of purple potato to sweet corn 1：1, sugar content 6%, fermentation temperature 41 ℃, fermentation time 1 lh and inoculum of bacteria 10%.
出处
《中国酿造》
CAS
2013年第8期155-158,共4页
China Brewing
关键词
甜玉米
紫薯
发酵
酸乳
sweet corn
purple potato
fermentation
yoghurt
