莲藕汁凝固型酸奶的研制

摘要

The study on the processing of solidified lotus-root juice yogurt is introduced. Lotus-root juice and milk are used in the experiments as main materials. The processing is optimized through orthogonal experiments. The optimum formula is 5：5 of lotus-root juice to milk ; 5% sugar and 0.02% acesulfame ; 10% commercial yogurt as starter culture, and fermented for 6 hours with the temperature below 43℃. The yogurt with unique flavor of lotus-root is then produced.%以莲藕汁和牛奶为主要原料，市售酸奶作发酵剂，制成具有双重营养与保健功能的酸奶．通过正交实验筛选出莲藕凝固型酸奶的最佳工艺参数及配方：莲藕汁／纯牛奶=5：5（V／V），加含量为5％的蔗糖、0．02％的安赛蜜，加入10％市售酸奶作为发酵剂，在43℃下发酵6h，以此工艺生产出具有莲藕特有风味的酸奶．