【摘要】 研究以鲜牛奶和紫红薯为主要原料,保加利亚乳杆菌(Lactobacillus bulgaricus)与嗜热链球菌(Streptococcus thermophilus)为发酵剂,木糖醇为甜味剂,进行了发酵条件的平行和L9(34)正交试验。结果表明,保加利亚乳杆菌与嗜热链球菌混合量比1∶1(数量比),接种量5%,紫红薯添加量15%,木糖醇10%,果胶0.1%,明胶0.1%,CMC 0.1%,变性淀粉0.5%,45℃,发酵4 h,制得的紫红薯酸牛奶不仅保留纯酸牛奶的芳香和口感,又具备紫红薯的营养和色泽,是新型紫红薯营养酸奶发酵的优化工艺。更多还原

【Abstract】 A new type of yoghurt,a clabber mile with the purple sweet potatoes fermented by Lactobacillus bulgaricus and Streptococcus thermophilus was studied.The orthogonal experiments of L9(34)results showed that,the optimize fermentation conditions and additive compositions of purple sweet potatoes yoghurt were: purple sweet potatoes 15%,sweeter xylitol 10%,inoculate strain 5%,45 ℃,fermentation time 4 hours.The dairy products fermented with best nutrition and flavor of yoghurt,and keep the natural colour of purple sweet potatoes.更多还原