作　　者： (王彦平）; (刘晓丽）; (孙瑞琳）; (焦镭）;

机构地区： 河南农业职业学院,郑州451450

出　　处： 《中国乳品工业》 2017年第8期57-60,共4页

摘　　要： 以紫山药和牛乳为原料,研究了紫山药抗氧化酸奶的发酵工艺。以感官评价为指标,在单因素实验的基础上,利用响应曲面对实验方法进行分析,优化紫山药浆添加量、白砂糖添加量、菌种添加量影响了紫山药酸奶发酵效果的工艺参数。建立了响应面回归模型,最终得出紫山药酸奶最佳工艺参数为:紫山药浆添加量28.82%,糖添加量9.23%,发酵剂接种量0.18%。在此条件下制得的紫山药酸奶总抗氧化值为21.03 U/g,具有一定的抗氧化功能,颜色微紫、组织细腻、酸甜可口、风味独特,适合饮用。 The purple yam and milk as raw materials, fermentation technology of purple yam yogurt with antioxidant function. The sensory evaluation index, based on single factor experiment, the response surface experiment method to carry on the analysis, the technological parameters of purple yam yogurt fermentation were optimized. Optimization of py slurry adding sucrose, adding amount of strain parameters influence the effect of purple yam health yogurt fermentation. A response surface regression model was established.Obtained the optimum process parameters of purple yam yogurt： purple yam syrup adding quantity 28.82%, sugar content 9.23%, inoculation amount of 0.18%. Under the condition of purple yam yogurt micro color purple, delicate, sweet and delicious, unique flavor, suitable for drinking. The total antioxidant capacity of purple yam yogurt was 21.03 U/g, which had antioxidant activity.

关 键 词： 紫山药 酸奶 响应曲面 感官