薏米和糯米混合发酵酸奶研究

Study on Yoghurt by Mixed Fermentation of Coix Seed and Glutinous Rice

[目的]开发结合薏米和糯米本身营养特点、具有独特口味及营养丰富的一款新型功能健康发酵酸奶。[方法]以薏米和糯米为主要原料,通过混合发酵,得到一款营养丰富的功能性酸奶。[结果]薏米和糯米的最佳配比为:薏米乳(料水比1∶6)和糯米浆(料水比1∶7)之比为1∶2,蔗糖6.00%,柠檬酸0.25%,黄原胶0.10%,CMC-Na 0.12%,蔗糖酯0.08%。[结论]该研究可为薏米和糯米的综合开发应用提供参考。

[Objective] The aim was to develop a new nutritious and healthy yoghurt with special flavor by combining the nutritional characteristics of coix seed and glutinous rice.[Method] A new nutritional yoghurt was produced by the mixed fermentation of coix seed and glutinous rice.[Result] The best mixture ratio of coix seed mush（1∶6 of coix seed to water） to glutinous rice mush（1∶7 of glutinous rice to water） is 1∶2 with 6% of sucrose,0.25% of citric acid,0.10% of Xanthan gum,0.12% of CMC-Na and 0.08% of sucrose ester.[Conclusion] The study could provide references for the mixed development and application of coix seed and glutinous rice.