发酵凉薯酸奶工艺研究.PDF

中国农学通报 2018,34(28): 160-164 中国农学通报 2018 Chinese Agricultural Science Bulletin Chinese Agricultural Science Bulletin 发酵凉薯酸奶工艺研究 康红艳，王妙姝，刘凤臣 （河北新希望天香乳业有限公司，河北保定072150） 摘 要：通过采用单因素试验和正交试验方法研究凉薯酸奶加工工艺并对其进行优化，为其实际生产凉 薯酸奶进一步研究提供理论依据和技术手段。以凉薯、鲜牛奶为主要原料，以杆菌:球菌、接种量、凉薯: 牛奶、加糖量、发酵时间和发酵温度为因素进行单因素试验，随后选取杆菌:球菌、接种量、凉薯:牛奶、加 4 糖量4 个因素，应用L (3 )正交试验法，以凉薯酸奶感官为标准优化凉薯乳酸发酵的工艺条件。结果表 9 明，当杆菌:球菌=2:3、凉薯:牛奶=2:3、接种量5% 、加糖量（以蔗糖计）6% ，培养温度43℃，发酵时间4 h ，试 验结果最佳，符合大众口感。研究提高了对凉薯的应用，丰富了酸奶的种类，满足了市场的需求。 关键词：凉薯；酸奶；发酵工艺 中图分类号：TS252.42 文献标志码：A 论文编号：cas FermentationProcessofPachyrhizusYogurt KangHongyan,WangMiaoshu,LiuFengchen (HebeiNewHopeTianxiangDairyCo.,BaodingHebei072150) Abstract: By studyingtheprocessingtechnologyofpachyrhizusyoghurtandoptimizeitbysingle-factor experimentandorthogonaltestmethod, weaimto providetechnicalreferencesfortheproduction.Taking pachyrhizusandfreshmilkasmainrawmaterials,singlefactorexperimentswerecarriedoutwithbacillus: cocci, inoculation amount, pachyrhizus: milk, sugar addition amount, fermentation time and fermentation temperatureasfactors.Thenfourfactorsincludingbacillus:cocci,inoculationamount,pachyrhizus:milk, sugaradditionamountwereselected,andL(3)orthogonalexperimentmethodwasusedtooptimizethe9 4 technological condition of pachyrhizus lactic acid fermentation with pachyrhizus yoghurt sensory as the standard.Thebestfermentationconditionandtherecipe are asfollows:bacillus:coccus= 2:3,pachyrhizus: milk=2:3,inoculationamount5%,sugarcontent(insucrose)6%,fermentedtemperature43℃,andfermented time 4 hours.Thestudyimprovestheapplicationo