摘要
Abstract
[Objective] The aim was to study the fermentation of yam and lactic acid bacteria. [ Method ] Taking fresh yam as main materials, optimized wheat, skimmed milk and white sugar as auxiliary materials, the lactic acid bacteria developed into healthy drinks with unique flavor. The ratio of raw materials, the best conditions for hydrolysis of malt, lactic acid fermentation process conditions, such as product formulations were studied. [Result] The best conditions for the yam malt enzyme dosage was 21.0% ,malt dosage 1.4% , reaction temperature 68 ℃ , hydrolysis time 60 min; optimal fermentation process to increase milk production 2.4% , fermentation temperature 38 ℃ , fermentation time 7.0 h, inoculums size 5.0%. [Conclusion] The fresh yam tastes fresh, sour and sweet. The natural white ram is of high quality.关键词
鲜山药/麦芽酶解/乳酸发酵/工艺优化/发酵乳Key words
Fresh yam/ Make enzyme/ Lactic acid fermentation/ Process optimization/ Fermented milk分类
农业科技
