搅拌型谷物复合酸乳的研制

Development of composite grain stirred yogurt

以小米、糯米、薏米、绿豆、黑豆为主要原料,磨浆后与牛奶进行混合调配、杀菌、接种,经保加利亚乳杆菌和嗜热链球菌发酵,研究谷物复合酸乳的最佳生产工艺条件。通过实验获得复合谷物酸乳的最佳工艺参数,即当小米、糯米、薏米、绿豆、黑豆配合最佳比例为2∶2∶2∶3∶1,谷物汁∶牛乳为1∶3,加糖量为5%,接种量为4%,发酵时间为6 h时制得的产品既有较好的消化吸收性,又有独特的风味和口感。

This paper, millet, rice, barley, mung beans, black beans as the main raw material, mixed with milk, after refining the deployment, steri/ization, inoculation, by thermophilus and Lactobacillus bulgaricus streptococcal fermentation of grains combined the best yogurt production process conditions. Through the test get the best yogurt composite grain parameters, when the grain millet, rice, barley, mung beans, black beans with the best ratio of 2 ： 2 ： 2 ： 3 ： 1, corn sauce： milk 1 ： 3, sugar content of 5%, inoculum size 4%, fermentation time 6 h, products obtained when the absorption capacity of the existing well, have a unique flavor and taste.