紫薯山楂添加量对益生菌酸奶品质影响的研究.pdfVIP

Nov.2016 2016 年 11 月 西南民族大学学报(自然科学版) Vol. 42 No.6 第 42 卷第 6 期 Journal of Southwest Unìversity for Nationalities( Natural Science Edition) doi ,1O. 11920/xnm也k 2016. 06.ω4 紫薯山植添加量对益生菌酸奶品质影响的研究 陈驰，唐善虎，李思宁，钟红梅 (西南民族大学生命科学与技术学院，四川 成都 61α朋) 摘要:紫薯和山桂含有丰富的益于人体健康和改善酸奶品质的成分，有关紫薯山接用于益生菌酸奶的研究尚未见报 道.本研究旨在以新鲜牛奶和紫薯山桂为原料，研究紫薯和山栓浆添加量对酸奶质构、持水力、酸度、pH 以及感官影 响，并在此基础上采用 ~(34) 表进行三因素三水平正交试验，确定酸奶的最佳配方.结果表明:以新鲜牛乳质量为基 准，添加 10.0% 生紫薯浆，8.0% 山检浆和7.0% 蒸糖，在 42 飞-45 c发酵 4 -6 h ，产品酸皮、硬度和稠度运中，持水 力最大，感官品质最佳. 关键词:紫薯;山栓;益生菌;酸奶 中图分类号:5879.1;TS252 文献标志码:A 文章编号(2016)06-(治10-11 Effects of addition of purple sweet potato and hawthorn 。n the quality of probiotic yOgurt CHEN Chi ,TANG Shan-hu ,LI Si-ning ,ZHONG Hong-mei (Sch∞，1 of Life Science and Technology ,Southwest University for Nationalities ,Chengdu 61∞41 ,P. R. C. ) Abs衍ad: Purple sweet potato and hawthom 缸e rich ìn compositions 由at benefit human health and improve the quality of yogurt. However ,research using the purple sweet potato and hawthom for the development of probìotic yogurt has not been repor- ted. The 0均ectives of this study were to take the fresh milk and purple potato hawthorn as raw materials to prepare probiotic yo- 伊Irt and to evaluate the effects of the adding amount of p盯ple potato-hawthorn syrup on texture ,water holding capacity ,acidity , 4 pH and sensory characteristics of yogurt ,and based on these ,ta