发酵型小米奶的研制

Production of fermented millet yoghurt

研制了一种新型酸奶饮品——发酵型小米奶,并对其生产工艺进行了研究。通过单因素实验确定了小米酸奶的最佳生产工艺条件:小米浸提液和牛奶的比例为4∶6、卡拉胶0.020%、蔗糖8%、接种量4.5%[嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(L.bulgaricus)的配比为1∶1]、发酵时间为3.5h。在此条件下制得的小米酸奶品质优良、风味良好。

A new yoghurt drink--fermented millet yoghurt was studied and produced, and the technology investigated. By single factor experiments, the optimum technological conditions for production were determined： millet extract ： milk = 4 ： 6, carrageenan 0.020%, sugar 8%, inoculum 4.5% （Streptococcus thermophilus ： L bulgaricus = 1 ： 1）, and fermentation time 3.5 h. Millet yoghurt produced in this way had good taste and high quality.