| 鲜山药发酵乳的生产工艺研究 |
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| 引用本文： | 张齐军,韦丽.鲜山药发酵乳的生产工艺研究[J].安徽农业科学,2012,40(33):16397-16400. |
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| 作者姓名： | 张齐军 韦丽 |
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| 作者单位： | 广西工业职业技术学院,广西南宁,530001 |
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| 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、产品配方等进行探讨。结果]制作鲜山药发酵乳时,麦芽酶解最佳条件为山药用量21.0%、麦芽用量1.4%、酶解温度68℃、酶解时间60 min;最优发酵工艺为加乳量2.4%、发酵温度38℃、发酵时间7.0 h、接种量5.0%。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。
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| 关 键 词： | 鲜山药 麦芽酶解 乳酸发酵 工艺优化 发酵乳 |
Fresh Yam Fermentation Process of Milk |
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| Institution: | ZHANG Qi-jun et al(Guangxi Vocational and Technical Institute of Industry,Nanning,Guangxi 530001) |
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| Abstract: | Objective] The aim was to study the fermentation of yam and lactic acid bacteria.Method] Taking fresh yam as main materials,optimized wheat,skimmed milk and white sugar as auxiliary materials,the lactic acid bacteria developed into healthy drinks with unique flavor.The ratio of raw materials,the best conditions for hydrolysis of malt,lactic acid fermentation process conditions,such as product formulations were studied.Result] The best conditions for the yam malt enzyme dosage was 21.0%,malt dosage 1.4%,reaction temperature 68 ℃,hydrolysis time 60 min;optimal fermentation process to increase milk production 2.4%,fermentation temperature 38 ℃,fermentation time 7.0 h,inoculums size 5.0%.Conclusion] The fresh yam tastes fresh,sour and sweet.The natural white ram is of high quality. |
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| Keywords: | Fresh yam Malte enzyme Lactic acid fermentation Process optimization Fermented milk |
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