【摘要】 为提高酸奶的品质和保健功能,采用芦笋叶、黄精为原料制备凝固型酸奶,在单因素试验的基础上,采用正交试验优化了芦笋-黄精酸奶制作的最佳工艺条件。结果表明,芦笋-黄精浸提液1∶3,发酵时间5.5 h,白砂糖添加量9.0%,菌种添加量4.5%,所得产品色泽翠绿、口感适宜、营养丰富,具有一定的保健功能。更多还原

【Abstract】 In order to improve the quality and nutrition of yoghurt,using asparagus and rhizoma polygonatum as the main raw materials to make yoghurt. The main factors influencing the quality of yogurt were optimized. Based on the single factor optimization results,the optimum technological conditions for the set-style yoghurt of asparagus and rhizoma polygonatum were confirm by the orthogonal experiment. The results showed that the optimal formula were as follows: Asparagus and Rhizoma Polygonatum ratio 1∶3,fermentation time 5.5 h,sugar 9% and inoculum 4.5%. The product was green in color,suitable in taste,rich in nutrition and has good health care function.更多还原