[目的]以紫薯、椰浆和牛奶粉为主要原料研发一款营养健康美味的复合酸奶,并对其基本理化及微生物指标进行测定分析。[方法]以感官评分和滴定酸度指标为评价标准,通过单因素试验和正交试验设计,筛选出紫薯和椰浆添加比例、蜂蜜添加量、发酵时间和发酵温度的最优工艺参数。[结果]在紫薯和椰浆的总添加量为160 g的条件下,复合酸奶的最优配方为：紫薯和椰浆添加比例为3:1,蜂蜜添加量60 g,发酵时间7 h,发酵温度43 ℃。[结论]用该配方生产的复合酸奶,各项基本理化和微生物指标均符合国家标准,综合感官评分为89.3分,酸度56.18。T,富含优质蛋白质和膳食纤维,口感爽滑,酸甜适中,黏稠度适宜,紫薯香味浓郁,有淡淡的椰香,有补脾益气、养颜美容的作用。
[Objective ]To develop a healthy and delicious compound yoghurt with purple sweet potato,coconut milk and milk powder as main raw materials,and to determine its basic physicochemical and microbiological indexes. [Method] Sensory score and titrated acidity were used as evaluation criteria,and single factor test and orthogonal test design were adopted,the optimum technological parameters of adding ratio of purple sweet potato and coconut milk,adding amount of honey, fermentation time and fermentation temperature were screened out. [Result]Under the condition of adding 160 g of purple sweet potato and coconut milk,the optimum formula of compound yoghurt was: adding 3:1 of purple sweet potato and coconut milk,adding 60 g of honey,fermenting time 7 h, fermenting temperature 43 ℃. [ Conclusion ]All the basic physicochemical and microbiological indexes of the compound yoghurt produced by this formula were in accordance with the national standard. The comprehensive sensory score was 89.3 and acidity was 56.18 。T,rich in high-quality protein and dietary fiber,smooth taste,moderate sweet and sour,viscosity appropriate,purple sweet potato flavor rich,there is a light coconut,tonic spleen qi,beauty role.
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