【摘要】 以胡萝卜及甘薯的原浆、牛乳为乳酸菌的发酵基质,经加工处理、调配后进行乳酸发酵,通过正交试验确定其最适的工艺条件。结果表明:牛乳用量为75%,甘薯浆与胡萝卜汁的体积比为2∶1,糖用量5%,前发酵温度为40.5℃,前发酵时间为7.5h,接种量为5%时,制得的胡萝卜、甘薯发酵酸奶的凝乳状态、口感、色泽、风味最好。更多还原

【Abstract】 <Abstrcat>The lactic acid fermented yogurt was prepared with carrot and sweet potato. Orthogonal experimental design was carried out to establish the optimum technical parameters. The results showed that a formula of milk 75%, carrot to sweet potato 2:1, sugar 5%, fore fermentation temperature 40.5 ℃,time 7.5 h, bacteria inoculating 4%, would give a satisfied yogurt product with the best tastes, color and flavor.更多还原