作　　者： ; ;

机构地区： 肇庆学院化学化工学院

出　　处： 《湖北农业科学》 2012年第17期3827-3829,共3页

摘　　要： 以肇庆芡实(肇实,Euryale ferox Salisb.)、奶粉为主要原料研制一种新型的凝固型酸奶。设置单因素试验和正交试验优化肇实酸奶的发酵条件。结果表明,制作肇实酸奶的最佳工艺条件为肇实浆液与奶粉液的体积比为2.0∶8.0、白砂糖用量80 mg/mL、发酵剂接种量50 mg/mL、42℃发酵4.0 h,制备的酸奶色泽乳白略带微黄,组织均匀、口感细腻,兼具肇实和酸奶的风味,各项理化指标符合国家标准。 A new type of solidified yoghurt was developed using Euryale ferox Salisb.and milk powder as main raw materials.The fermentation conditions of E.ferox yoghurt were optimized by single factor tests and orthogonal test.The results showed that the optimum processing conditions were VEuryale ferox Salisb.∶Vmilk=2.0∶8.0;dose of sugar,80 mg/mL;inoculation dose of mixed starter,50 mg/mL;and fementating at 42 ℃ for 4.0 h.The yoghurt obtained was milky white with yellowish color,uniform and smooth texture,had flavor of both E.ferox and yoghurt.The physical and chemical indexes met the national standard of fermented milk.

关 键 词： 肇庆芡实 酸奶 发酵 优化

领　　域： [轻工技术与工程] [轻工技术与工程]