Study on Fresh Yam Fermented Milk Technology

• 作者: WEI Li ZHANG Qi-jun
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 山药 发酵乳 乳酸菌发酵 技术 发酵工艺条件 最佳条件 水解时间 辅助材料
• 年，卷（期）: 2012,（3）
• 页码范围: 1-4
• 页数: 4页
• 分类号: TS252.54

摘要

[Objective] The aim was to study the fermentation of yam and lactic acid bacteria. [Method] Taking fresh yam as main materials, optimized wheat, skimmed milk and white sugar as auxiliary materials, the lactic acid bacteria developed into healthy drinks with unique flavor. The ratio of raw materials, the best conditions for hydrolysis of malt, lactic acid fermentation process conditions, such as product formulations were studied. [Result] The best conditions for the yam malt enzyme dosage was 21.0%,malt dosage 1.4%, reaction temperature 68 ℃, hydrolysis time 60 min; optimal fermentation process to increase milk production 2.4% , fermentation temperature 38 ℃, fermentation time 7.0h, inoculums size 5.0%. [Conclusion] The fresh yam tastes fresh, sour and sweet. The natural white ram is of high quality.