藜麦功能性酸奶的制作工艺研究

Process Study of Quinoa Functional Yogurt

以三色藜麦和鲜牛奶为主要原料,添加保加利亚乳杆菌和嗜热链球菌发酵制备藜麦功能性酸奶,酸奶成品具有独特的谷物风味且丰富营养、清新可口。通过正交试验,确定当藜麦添加量为12%,发酵菌接种量为0.20%,白砂糖添加量为7%,藜麦煮制时间为12 min时,制作出的酸奶口感最佳。

With quinoa tricolor and fresh milk as the main raw materials, Lactobacillus bulgaricus and Streptococcus thermophagus were added to ferment to prepare quinoa functional yogurt, the finished yogurt has a unique grain flavor and rich nutrition, fresh and delicious. Through orthogonal test, it was determined that when the amount of quinoa added was 12%, the amount of white sugar added was 7%, the amount of fermentation bacteria inoculated was 0.20%, and the cooking time of quinoa was 12 min, the yogurt produced tasted best.