CAJ | 학술논문

对以新鲜芦荟、山药为原料制得的芦荟汁和山药浆按一定比例添加到牛奶中生产芦荟山药酸奶的工艺进行研究，通过正交试验确定了芦荟汁和山药浆的添加比例、稳定剂的种类和数量、加糖量及乳酸菌接种量等对酸凝乳质量的影响。结果表明：芦荟用1.5%β-环糊精包络脱苦，山药用0.2%抗坏血酸和0.1%柠檬酸的护色；芦荟山药酸奶的最佳工艺条件为：80%的鲜牛奶、8%的白砂糖、6%的山药浆、6%的芦荟汁、3%的菌种(保加利亚乳酸杆菌∶嗜热链球菌=1∶1)、0.2%的果胶(或0.2%耐酸CMC和0.1%果胶)，经55℃、18 MPa条件下均质后发酵，制得的酸奶营养丰富、感官品质佳、稳定性好。
대이신선호회、산약위원료제득적호회즙화산약장안일정비례첨가도우내중생산호회산약산내적공예진행연구，통과정교시험학정료호회즙화산약장적첨가비례、은정제적충류화수량、가당량급유산균접충량등대산응유질량적영향。결과표명：호회용1.5%β-배호정포락탈고，산약용0.2%항배혈산화0.1%저몽산적호색；호회산약산내적최가공예조건위：80%적선우내、8%적백사당、6%적산약장、6%적호회즙、3%적균충(보가리아유산간균∶기열련구균=1∶1)、0.2%적과효(혹0.2%내산CMC화0.1%과효)，경55℃、18 MPa조건하균질후발효，제득적산내영양봉부、감관품질가、은정성호。
With fresh aloe,Chinese yam and fresh milk as the main raw materials,the process-ing technology of a novel aloe and Chinese yam yoghourt is studied.According to the orthogonal experiment,the paper explores the effects of the mixture ratio of aloe j uice and yam paste,the type and quantity of stabilizer,the amount of sugar,and lactic acid bacteria inocu-lum on the product quality.And the optimal processing conditions for making the yoghurt are determined as follows:aloe debittering by 1.5%β-Cycoldextrin,the yam with 0.2% ascorbic acid and 0.1% citric acid to protect color,80% of the fresh milk,8% sugar,6% yam paste, 6% aloe j uice,3% strain (Lactobacillus bulgaricus∶Streptococcus thermophilus=1∶1 ),and 0.2% pectin (or 0.2% CMC and 0.1% pectin acid),under the conditions of 5 5 ℃ and 1 8 MPa,thus the yogurt can be obtained with rich nutrient,excellent sensory quality and good stability.