燕麦小米酸奶的研制

Research and development of oat-millet yogurt

以燕麦米,小米为主要原料,对凝固形燕麦米小米酸奶的加工工艺进行了研究,用干酪乳杆菌、保加利亚乳杆菌、嗜热链球菌按1∶1比例作为菌种,经正交设计及实验确定,燕麦小米酸奶的工艺条件为:9%奶粉量、9%含糖量、3%接种量、燕麦,小米比1∶1、发酵时间5h、发酵温度42℃。按照此配方反复进行验证,可以确定此配方可获得口感,风味较好的燕麦米小米酸奶。

Using oat and millet as the main raw materials, the processing technology of set oat-millet yogurt was studied. Lactobacillus case~ Lactobacillus bulgaricus and Streptococcus thermophilus were added at a ratio of 1：1：1 for fermentation. Through orthogonal test, the processing conditions of oat-millet yogurt were as follows： 9% milk powder, 6% sugar, 4% inoculum, oat：millet 2：1, fermentation time 5h and fermentation temperature 34℃. Under above conditions, the oat-millet yogurt was produced with good taste and flavor.