摘要 以紫淮山药、板栗为原料,制备紫淮山药板栗酸奶。考察了紫淮山药浆用量、板栗浆用量、白砂糖用量、发酵剂用量对紫淮山药板栗酸奶品质的影响,并通过正交试验优化了紫淮山药板栗酸奶的最佳制备工艺。结果表明:在100 mL纯奶牛中添加17%紫淮山药浆(以纯牛奶为基准)、7%板栗浆、8%白砂糖后接种0.35%发酵剂, 42℃恒温发酵6 h后再置于0~4℃条件下后熟24 h,所得紫淮山药板栗酸奶感官品质最佳(p<0.05),其色泽明亮、光泽且呈淡紫色、口感细腻,酸甜适中。 Purple yam and chestnut were used as raw materials to prepare purple yam and chestnut yoghurt. The effects of the dosage of purple yam pulp, chestnut pulp, white granulated sugar and starter on the quality of purple yam and chestnut yoghurt were investigated, and the optimal preparation technology of purple yam and chestnut yoghurt was optimized by orthogonal test. The results showed that adding 17% purple yam pulp(based on pure milk, the same below), 7% chestnut pulp and 8% white granulated sugar, inoculated with 0.35% starter, fermenting at 42 ℃ for 6 h, and then ripening at 0-4 ℃ for 24 h, the sensory quality of purple yam and chestnut yoghurt was the best(p<0.05). Purple yam and chestnut yoghurt had bright color, luster and light purple, delicate taste, moderate sweet and sour.
出处 《食品工业》 CAS 北大核心 2021年第3期49-52,共4页 The Food Industry
基金 泉州市高等职业教育技能名师工作室(QZGZS-2019-02)。
