红豆薏米复合保健酸奶的工艺研究

Study on the Compound Healthy Yogurt of Red Beans and Barley

以红豆、薏米、乳粉等为原料生产新型酸奶,依据感官质量作为评价指标,通过正交试验获得红豆薏米酸奶的最佳配方为:脱脂乳粉8%、薏米浆10%、红豆浆20%、白砂糖6%、稳定剂0.4%、接种量4%。

Red beans, barley and milk powder were chosen as the raw material of compound healthy yogurt. At the same time, the sensory quality as evaluation targets, the best formula of the healthy yogurt was obtained by the orthogonal experiment method, which was the nonfat dry milk 8% , the barley syrup 10% , red beans surup 20% , the white sugar 6% , stabilizing agents 0. 4% , inoculates 4%.