黑米苦荞麦无糖酸奶的研究

The Research of Sugarless Yoghourt of Black Rice and Tartary Buckwheat

黑米苦荞麦无糖酸奶是以新鲜的牛奶、黑米和苦荞麦为主要原料,以木糖醇取代蔗糖,以保加利亚乳杆菌和嗜热链球菌为发酵菌种生产出的一种无糖酸奶。采用正交试验设计出黑米苦荞麦无糖酸奶的最佳配方:苦荞麦浆15%,黑米浆10%,木糖醇为7%,接种量4%。该无糖酸奶既有酸奶的营养、风味及保健价值,又兼具黑米,苦荞麦中的各种有益成分,还能调节肠道菌群平衡。

Fresh milk,black rice,tartary buckwheat,xylitol（instead of sucrose） and Lactobacillus bulgaricus,Streptococcus thermophilus were used to produce sugarless yoghourt.Optimal formula of yoghourt is as followings：tartary buckwheat pulp15%,black rice pulp 10%,xylitol 7%,and inoculum concentration 4%.The sugarless yogurt contains nutrition,flavor and health value of yogurt,and can help regulate intestinal flora,absorb beneficial ingredients of black rice and tartary buckwheat.