凝固型雪莲果酸奶的研制

摘要

以脱脂乳和雪莲果为主要原料,研究凝固型雪莲果酸奶的加工工艺条件.通过单因素试验和正交试验确定凝固型雪莲果酸奶的最佳工艺参数.结果表明,凝固型雪莲果酸奶的最佳工艺条件为混合稳定剂添加量为0.15％、原料乳∶雪莲果汁=4∶6、糖添加量为4％、接种量为3％.在此条件下可以制得营养丰富,香甜适口的雪莲果酸奶.%With skimmed milk and yacon as the main raw materials, the processing conditions ofyacon set yogurt were studeded. The optimal technical parameters for the production of yacon set yogurt were determined by single-factor and orthogonal tests. The results showed that the optimal production conditions were as follows: mixed stabilizing agent 0.15%, ratio of milk to yacon juice 4:6, addition of sugar 4% and inoculum 3%. The yacon yogurt was nutritional and delicious.