葛根凝固型酸奶发酵工艺研究

Study on Processing Technology of Kudzu Root Yoghurt

DOI：

中文关键词: 葛根 酸奶 黄酮

英文关键词: kudzu root yogurt flavonoid

基金项目:贵州省科技创新人才团队建设项目(黔科合人才团队[2009]4007号);贵阳市重大农业科技攻关项目(筑科农合同字[2009]2-017号)

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中文摘要:

以牛奶、葛根为主要原料,利用正交设计法对葛根酸奶的发酵工艺进行了初步研究。结果表明,保加利亚乳杆菌和嗜热链球菌混合发酵剂(质量比为1∶1)接种量为体积分数3%时,采用葛根汁与牛奶体积比为3∶7,加入质量分数6%的蔗糖,42℃发酵5 h,可制得品质风味优良的葛根酸奶。产品中葛根黄酮质量浓度为0.11 mg/mL。

英文摘要:

With milk and kudzu root as main materials,the processing technology of kudzu root yogurt was studied by orthogonal experimental design.The results showed that excellent quality kudzu root yogurt could be produced under the conditions of 3% fermentation agent(1∶1 mixture of L.bulgaricus and St.thermophilus),mixture of kudzu root juice and milk based on the proportion 3∶7,6% sucrose and 5 hours fermentation at 42 ℃.The flavonoid of the product was 0.11 mg/mL.

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