| 发酵凉薯酸奶工艺研究 |
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| 引用本文： | 康红艳.发酵凉薯酸奶工艺研究[J].中国农学通报,2018,34(28):160-164. |
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| 作者姓名： | 康红艳 |
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| 作者单位： | 河北新希望天香乳业有限公司 |
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| 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、加糖量4 个因素，应用L9(34)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。
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| 关 键 词： | 水稻 水稻 化肥使用量 问题 对策 |
| 收稿时间： | 2018/5/23 0:00:00 |
| 修稿时间： | 2018/8/13 0:00:00 |
Fermentation Process of Pachyrhizus Yogurt |
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| Abstract: | By studying the processing technology of pachyrhizus yoghurt and optimize it by single- factor experiment and orthogonal test method, we aim to provide technical references for the production. Taking pachyrhizus and fresh milk as main raw materials, single factor experiments were carried out with bacillus: cocci, inoculation amount, pachyrhizus: milk, sugar addition amount, fermentation time and fermentation temperature as factors. Then four factors including bacillus: cocci, inoculation amount, pachyrhizus: milk, sugar addition amount were selected, and L9(34) orthogonal experiment method was used to optimize the technological condition of pachyrhizus lactic acid fermentation with pachyrhizus yoghurt sensory as the standard. The best fermentation condition and the recipe are as follows: bacillus: coccus= 2:3, pachyrhizus:
milk= 2:3, inoculation amount 5%, sugar content (in sucrose) 6%, fermented temperature 43℃,and fermented time 4 hours. The study improves the application of pachyrhizus, enriches the types of yogurt, and meets the need of the market. |
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| Keywords: | jicama yoghourt fermentation technology |
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