一种苦荞复配酸奶的研制  

Development on tartary buckwheat compound yogurt

作　　者：王静波[1,2] 赵江林[1] 彭镰心[1] 邹亮[1] 向达兵[1] 王程慧[1] 赵钢[1] 

机构地区：[1]成都大学生物产业学院,成都610106 [2]西华大学生物工程学院,成都610039

出　　处：《食品科技》2013年第8期167-171,共5页Food Science and Technology

基　　金："十二五"农村领域国家科技计划课题(2012BAD34B05-13);四川省教育厅项目(12ZB174)

摘　　要：以苦荞米、苦荞芽、绿豆、黑米以及脱脂奶粉为主要原料,以木糖醇、阿斯巴甜为甜味剂研制出一种具有良好营养保健功能的酸奶。通过正交实验确定苦荞米的浸泡条件以及酸奶的最佳配方。结果表明,苦荞米的最佳浸泡条件为浸泡温度55℃、浸泡时间2h、浸泡料水比1:5;苦荞芽的最佳收获时间为发芽第11天;苦荞米、苦荞芽、黑米、绿豆混合料浆的最佳配比为苦荞米浆15%、苦荞芽浆10%、黑米浆10%、绿豆浆10%;酸奶生产的最佳配方为混合料浆35%、复原乳60%、木糖醇4%、阿斯巴甜0.015%。Tartary buckwheat rice, tartary buckwheat sprout, mung bean, black rice and skim milk were used as the raw materials, the xylitol and aspartame were used as sweeteners for developing a kind of yogurt which had health protection function. Through the orthogonal experJrnent analysis, the soaking conditions of tartary buckwheat rice and the optimal formula of tartary buckwheat compound yogurt were investigated. The results showed that the best soaking procedures of tartary buckwheat rice were determined as follows： ratio of solid to liquid 1：5, soaking temperature 55 ℃, soaking time 2 hours; the tartary buckwheat sprout were got on day 11; the optimal formula of mix slurry were obtained by using 15% tartary buckwheat rice slurry, 10% tartary buckwheat sprout slurry, 10% black rice pulp and 10% mung bean pulp; and the best formula of tartary buckwheat compound yogurt was combination of 35% mix slurry, 60% skim milk, 4% xylitol and 0.015% aspartame.

关 键 词：苦荞米 苦荞芽 绿豆 黑米 黄酮类化合物 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]