紫薯酸奶的研制

Study on the yogurt with purple sweet potato

摘要: 以紫薯制作酸奶,对紫薯酸奶配方和发酵工艺进行了研究,经正交实验确定紫薯酸奶的最佳配方为:6%的紫薯浆、7%的白砂糖、0.1%CMC和0.1%海藻酸钠的复合稳定剂,最佳发酵工艺为:接种量4%、发酵温度41℃、发酵时间5h。不仅丰富了酸奶的品种,且提高酸奶的营养价值。

Abstract: Formula and fermentation technology of yogurt with purple sweet potato was studied. The optimal formula and fermentation technology which were ascertained by orthogonal experiments that was as follows:purple sweet syrup 6%, white sugar 7%, compound stabilizing agent with 0.1% CMC and 0.1% sodium alginate, inoculum 4%, fermentation temperature 41℃, fermentation time 5h.The test was not only enriching the varieties of yogurt, but also improving the nutritional value of yogurt.