期刊论文

中文

食品与机械

1003-5788

2010

26

2

151-154

10.13652/j.issn.1003-5788.2010.02.035

本校为第一机构

以牛乳和紫薯为原料制备紫薯酸奶.通过菌种驯化,原料配比和发酵条件优化等试验,确定最佳工艺条件:紫薯浆比例1:4,紫薯奶配比4:6,蔗糖添加量7%,接种量6%,发酵温度44 ℃,发酵时间5.5 h.产品具有紫薯特有的风味.

A drink of purple potato was prepared with milk and purple potato. Through domesticated strain,optimized the ratio of materials and fermentation conditions, the optimal technology was determined： the ratio of purple potato and water 1∶4, the ratio of purple potato plasm and milk powder 4∶6, sugar 7%, inoculation amount 6%, and its best ferment condition is 5.5 h at 44 ℃. The...