鲜山药发酵乳的生产工艺研究.pdfVIP

ofAnhui 责任编辑李菲菲责任校对卢瑶 安徽农业科学，Journal A鲥．Sci．2012，40(33)：16397—16400 鲜山药发酵乳的生产工艺研究 张齐军，韦丽 (广西工业职业技术学院，广西南宁530001) 摘要[目的]研制出具有滋补、养生和医疗保健协同功效的鲜山药发酵乳产品。[方法]以鲜山药为主料，优质麦芽、脱脂乳、白砂糖等 为辅料。经乳酸发酵制成具保健功能、风味独特及品质优异的健康饮品。对原料配比、麦芽酶解最佳条件、乳酸发酵工艺条件、产品配方 优发酵工艺为加乳量2．4％、发酵温度38℃、发酵时间7．0h、接种量5．O％。[结论]制得的鲜山药发酵乳产品口感细腻爽滑、清香酸甜、 外观乳白、风味独特、品质高、纯天然。 关键词鲜山药；麦芽酶解；乳酸发酵；工艺优化；发酵乳 中图分类号$632．1文献标识码A 文章编号0517—66ll(2012)33—16397—04 FreshYamFermentationProcessofMjJl【 andTechnicalInstituteof z】日陵NG etal Vocational 530001) Qi-jim (Guangxi Industry，Nanning，Guangxi as Abstract Theaimwasto theformentationof andlacticacid Method fresh main 『Objecfive1 study yam bacteria．1 Takingyam materials， acidbacteria into drinkswith fla— milkandwhite as lactic optimizedwheat．skimmed sugarauxiliarymaterials，the developedhealthy unique ratioof bestconditionsfor of acidfe珊entation as formula— vor．The rawmaterials，the malt，lactic conditions，such hydrolysis process product best for malt Was 68 tionswere conditionsthe 21．0％．malt 1．4％，reaction studied．『Result]The yam enzymedosage dosage temperature time60 fermentationtoincreasemilk ℃．hydrolysismin：optimal process production2．4％，fermentationtemperature time7．0 size fresh tastes andsweet．ThenaturalwhiteralTlis h，inoculums5．O％．『Conclusion]Theyam fresh，sour ofhighquality． wordsFresh acid milk Key