山西农业大学学报（自然科学版）2018，Vol.38Issue(2)：71-76,6.DOI:10.13842/j.cnki.issn1671-8151.201708002
搅拌型高粱酸奶加工工艺初探
Preliminary study on developing the technology to make stirred sorghum yogurt
摘要
Abstract
[Objective]The influence of different source materials on the flavor of sorghum yogurt was investigated in order to develop the best recipe.[Methods]The present study was conducted by following the production process"production of sor-ghum pulp → milk preparation → mix sucrose,lactic acid bacteria(Lactobacillus spp)and deployment → adding sorghum juice,stirring →fermentation of sorghum yogurt → stirring sorghum yogurt".The influence of different content of both sor-ghum and fresh milk on yogurt quality was assessed by testing product flavors with orthogonal test.[Results]The best reci-pe to make stirred sorghum yogurt was comprised with the major ingredients of sorghum juice,sucrose and Lactobacillus at 30%,7%,and 2%,respectively.The flavor of sorghum yogurt made by white grain cultivar was better than red one. [Conclusion]The good sorghum yogurt recipe with unique color of sorghum,good smell and flavor,and nutritional value was successfully produced.关键词
高粱/搅拌型酸奶/加工工艺Key words
Sorghum/Stirred yogurt/Processing technology分类
农业科技引用本文复制引用
温贺,石丽娟,朱琴,张腾,尹梦娇,王艳胜,李新基,朱俊玲,张春来..搅拌型高粱酸奶加工工艺初探[J].山西农业大学学报（自然科学版）,2018,38(2):71-76,6.基金项目
国家自然科学基金面上项目(31470285) （31470285）
山西省自然科学基金重点项目(2014011004-1) （2014011004-1）
山西省农科院博士基金项目(ybsjj1404) （ybsjj1404）
山西省百人计划项目(晋组2014-18) （晋组2014-18）
