荞麦酸奶的加工工艺研究

The Research on Buckwheat Yoghurt Processing Technique

以荞麦为主要原料，研制出一种营养丰富、均衡、有荞麦风味的发酵酸奶，并对其发酵工艺条件、物料及稳定剂的配比进行了分析探讨。

A fermented yoghurt which is rich in balanced nutrients and has an agreeable flavor of buckwheat is developed and produced from buckwheat as the main material. The optimum technical conditions is determined by orthogonal test.The composition of the stabilizer and the materials is analyzed in detail.