红薯酸奶加工工艺研究

摘要

研究了红薯酸奶加工工艺.结果表明,在发酵温度为42℃的条件下,最佳发酵工艺配方为红薯浆与牛乳的比例为4:6,蔗糖添加量为6%,接种量为4.0%,发酵时间为5h,所得成品质地均匀,口感细腻,酸甜可口,具有红薯的香味和浓郁的乳酸菌发酵酸奶香味,理化指标和微生物指标均符合国家标准.%The production technology of sweet potato yoghourt was studied. At 42℃, the optimal conditions for fermentation were: the proportion of sweet potato slurry and milk was 4:6, the sucrose content was 6％, the inoculum was 4.0％ and the fermentation time was 5h. The sweet potato yoghourt took on well-distributed quality, smooth, sour and sweet delicious taste with sweet potato fragrance and full-bodied scent of yoghourt coming from lactic fermentation. Both physiochemical indexes and microbial indexes complied with national standards.