乳业科学与技术2011，Vol.34Issue(5)：228-231,4.
酶法制备紫薯乳饮料工艺
Process Optimization for the Development of a Fermented Milk Beverage of Purple Sweet Potato Hydrolysate
苏伟 1简素平 2汪海利 2吴克2
作者信息
- 1. 江西科技师范学院生命科学学院,江西南昌330013
- 2. 江西南科食品有限公司,江西南昌330029
- 折叠
摘要
Abstract
Purple sweet potato hydrolysate and fresh bovine milk were mainly used as raw materials to develop a fermented milk beverage with low viscosity, relatively stable emulsion system and palatable taste. Using one-factor-at-a-time coupled with orthogonal array design method, the optimal fermentation substrate composition Was determined to be comprised of 60% milk, 30% purple sweet potato hydrolysate and 8% sucrose and that fermentation parameters were optimized as follows： inoculum size 3%, fermentation temperature 41 ℃ and fermentation time 3 h.关键词
紫薯/生物酶/发酵/稳定性Key words
purple sweet potato/biologic enzyme/fermentation/stability分类
轻工纺织引用本文复制引用
苏伟,简素平,汪海利,吴克..酶法制备紫薯乳饮料工艺[J].乳业科学与技术,2011,34(5):228-231,4.
