青稞酸奶加工工艺初探

Preliminary Study on Processing Technology of Highland Barley Yogurt

将炒制碾磨后的青稞粉加入到牛奶中,探索制作青稞酸奶的最佳工艺配方。以感官评价为指标,经单因素及正交试验得到制作青稞酸奶的最佳工艺配方:青稞粉添加量为2%、菌添加量为2.5%、蔗糖添加量6%,42℃条件下发酵8h。用最佳配方研制的青稞酸奶,不仅有青稞粉及酸奶的独特风味,且兼具青稞粉和牛奶的营养价值。

Adding the roasted and ground highland barley powder to the milk,the optimal formula and the best processing conditions of making highland barley yogurt are explored.Taking sensory evaluation as the index,the optimal formula for making highland barley yogurt was obtained through orthogonal experiment:the addition amount of highland barley powder was 2%,the inoculation amount of lactic acid bacteria was 2.5%,the amount of sucrose was 6%,and the fermentation time was 8 hours at 42℃.The highland barley yogurt successfully developed with the best formula not only has the unique flavor of highland barley powder and yogurt,but also has the nutritional value of high-land barley powder and milk.