摘要
Abstract
[Objective]With fresh lotus root,mixed recovery milk and white sugar as raw materials,the coagulated yogurt with unique flavor was prepared by composite fermentation.[Method]The production process of lotus root yogurt was optimized based on response surface method with the addition amount of lotus root juice,white sugar,fermentation time and starter inoculated amount as single-factor variables.The preparation technology of lotus root yogurt was optimized based on the sensory score and acidity.[Result]The optimal parameters were determined by sensory score and acidity determination::lotus root juice added 11.99%,whole milk powder added 12.50%,white sugar added 6.28%,starter inoculated 0.12%,and fermented at 42℃for 6.24 h.The sensory score of lotus root yogurt was 89.80 points,and the acidity was(98.61±0.95)°T.[Conclusion]Lotus root yogurt has uniform color,less whey precipitation,soft taste,sweet and sour taste,with unique fragrance of lotus root and yogurt.关键词
莲藕/凝固型酸奶/响应面法/制作工艺Key words
lotus root/coagulated yogurt/response surface method/production technology
