凝固型紫红薯酸奶制备工艺的研究

摘要

The solidified purple sweet potato yogurt was fermented by Lactobacillus bulgaricus and Streptococcus thermophilus in the paper using purple sweet potato, defatted milk powder and sugar as raw materials.The optimal fermentation conditions were obtained by single factors and orthogonal experiments as follows: the mass ratio of purple sweet potato to water 2:8, sugar 8％, inoculum 4％ and fermentation time 6h.Under these conditions, the solidified purple sweet potato yogurt was rich in anthocyanin.%以紫红薯、脱脂奶粉和白糖为原料,采用保加利亚乳杆菌和嗜热链球菌发酵研制凝固型紫红薯酸奶.通过单因素试验验和正交试验优化,确定了凝固型紫红薯酸奶的制备工艺.试验表明,最佳紫红薯酸奶发酵条件为紫红薯与水按2:8的质量比、8%白砂糖、接种量4%及发酵时间6h,可生产出富含花青素的凝固型紫红薯酸奶.