红豆薏仁凝固型酸奶的研制

Development of Adzuki Bean and Adlay Solidified Yoghurt

以红豆、薏仁、脱脂牛乳为主要原料制作成凝固型酸奶,对其工艺参数进行了优化。结果表明,红豆浸泡8 h,蒸煮1 h效果最佳。经过正交试验确定各种原料比较合适的添加比例为红豆10%,薏仁粉1%,蔗糖8%。

Take the adzuki beans, adlay, skim milk as the main raw material to make solidiifed yoghurt, and the process parameters were optimized. The results showed that：the adzuki beans which were soaked for 8 hours and steamed, boiled for 1 hour may achieve the best results. Through orthogonal test to determine the proportion of main material：10 percent adzuki beans, 1 percent barley lfour, 8 per cent sucrose.