紫薯花生酸奶的制备工艺及稳定性研究

Study on preparation technology and stability of purple potato peanut yoghurt

中文关键词:  紫薯  花生  酸奶

英文关键词:purple potato  peanuts  yogurt

中文摘要:

      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。

英文摘要:

      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.