紫薯花生酸奶的制备工艺及稳定性研究
目的 探讨以花生、紫薯为主要材料的紫薯花生酸奶的制作工艺及抗氧化活性。方法 选用德氏乳酸杆菌(Lactobacillus Delbruckii)作为菌种进行发酵, 根据感官评定和稳定性研究结果, 确定紫薯花生酸奶的最适制备工艺参数。结果 主要原料和最佳制备工艺参数为: 紫薯用量14.28%、蔗糖用量7.5%、发酵温度 (41.5±0.5) ℃、发酵时间3.5 h、烘烤温度120 ℃、菌种用量0.1%。结论 紫薯花生酸奶将花生和紫薯进行有机结合发酵, 保留了二者的营养成分, 制备的紫薯花生酸奶口感香醇, 色泽饱满, 抗氧化活性大大提高。
Objective To study the preparation technology and antioxidant activity of purple potato peanut yoghurt with peanut and purple potato as main materials. Methods Lactobacillus delbruckii was selected as the strain for fermentation. According to the results of sensory evaluation and stability study, the optimal preparation process parameters of purple potato peanut yogurt were determined. Results The main raw materials and the best preparation process parameters were: purple potato dosage was 14.28%, sucrose dosage was 7.5%, fermentation temperature was (41.5±0.5) ℃, fermentation time was 3.5 h, baking temperature was 120 ℃, strain dosage was 0.1%. Conclusion In this experiment, peanut and purple potato were organically combined and the nutritional components of peanut and purple potato were preserved at the same time. The purple potato peanut yoghurt prepared has a mellow taste, full color and greatly improved antioxidant activity.
标题：紫薯花生酸奶的制备工艺及稳定性研究
英文标题：Study on preparation technology and stability of purple potato peanut yoghurt
作者：
方策 山东师范大学；山东省花生研究所
于淑娜 山东省花生研究所
张初署 山东省花生研究所
于丽娜 山东省花生研究所
杨桂文 山东师范大学
毕洁 山东省花生研究所
于淼 辽宁省农业科学院食品与加工研究所
王明清 山东省花生研究所
孙杰 山东省花生研究所
迟晓元 山东省花生研究所
中文关键词:紫薯,花生,酸奶,
英文关键词:purple potato,peanuts,yogurt,
发表日期：2019-07-09
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