新型婴儿双歧杆菌马铃薯酸奶的工艺化初步研究

目的 以马铃薯和牛奶为主要原料，利用婴儿双歧杆菌进行发酵，制备一款新型酸奶。方法 采用婴儿双歧杆菌作为发酵菌株，发酵马铃薯牛奶。进行马铃薯酸奶原料的比例、酸奶发酵的温度和时间的探索。结果 当发酵温度42℃、发酵时间20 h、马铃薯汁10%时，酸奶的感官及口味较好。结论 利用10%马铃薯汁，牛奶等可初步制备出新型马铃薯汁酸奶。

Technology for yogurt fermentation with Bifidobacteria infantis and potato juice

Objective To develope a new type of yoghurt by using potato and milk as the main raw material and fermentation with Bifidobacterium infantis. Methods With Bifidobacterium infantis as the fermenting strain, potato juice and milk as the main raw material, the proportion of potato juice and time and temperature of fermentation were tested respectively in the study. Results The optimal conditions were a fermenting temperature of 42℃, fermenting period of 20 hours, and the proportion of potato juice of 10%, under which the yogurt smells and tastes better. Conclusion 10% potato juice in milk can be used to make new type of yogurt, potato juice yogurt.