薏米酸奶加工工艺研究  

Research on the Processing Techniques of Coix Yoghourt

作　　者：金锋[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223300

出　　处：《农业科技与装备》2012年第3期58-60,64,共4页Agricultural Science & Technology and Equipment

摘　　要：为扩大薏米资源的利用途径,以薏米和鲜奶为主要原料,以单因素试验为基础,采用正交试验、极差分析和感官评定的方法,确定薏米酸奶的最佳工艺配方为:薏米液4%、蔗糖量7%、接种量5%、培养时间4h、培养温度45℃、菌种比例1︰1。The optimum production technique of coix yoghourt is determined on the basis of single factor experiment and orthogonal test as well as variance analysis and sensory evaluation with coix seed and fresh milk as the main materials.The formula is as follows：coix seed juice accounts for 4%,cane sugar for 7%,inoculation amount for 5%,and the incubation time is 4 h,the temperature is 45 ℃,and the ratio between strains is 1：1.

关 键 词：薏米 酸奶 加工 工艺 发酵 配方 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]