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当前位置: 首页 > 文章 > 荞麦桂圆复合酸奶的研制 中国奶牛 2018 (2) 50-54
Position: Home > Articles > Study on the Preparation of Buckwheat and Longan Compound Yoghurt China Dairy Cattle 2018 (2) 50-54

荞麦桂圆复合酸奶的研制

作  者：
陈明珠;廖素兰;林永德
单  位：
武夷学院茶与食品学院
关键词：
荞麦;桂圆;发酵;酸奶;工艺配方
摘  要：
本试验结合荞麦、桂圆二者的风味和营养保健功能,以荞麦浆、桂圆粉、纯牛奶为主要原料,接入乳酸菌发酵,开发出一种全新口味的酸奶。试验中先确定每个单因素的最优量,再采用正交试验确定荞麦桂圆复合酸奶的最佳工艺配方方案。最终配方确定为:100g纯牛奶添加3g荞麦浆、4g桂圆粉、8g白砂糖以及1.0g乳酸菌,在此工艺条件下制成的荞麦桂圆复合酸奶具有独特的口感、丰富的营养和良好的感官品质。
译  名：
Study on the Preparation of Buckwheat and Longan Compound Yoghurt
作  者：
CHEN Ming-zhu;LIAO Su-lan;LIN Yong-de;College of Tea and Food Science, Wuyi University;
关键词：
Buckwheat;;Longan;;Fermentation;;Yogurt;;Craft formula
摘  要：
This experiment combines the flavor and nutrition function of buckwheat and longan. With buckwheat pulp, longan powder, pure milk as the main raw material, lactic acid bacteria is used to fermentation, then a new flavor of yogurt is developed, the types of yogurt are added, a new path was provided for the study of buckwheat and bongan. In this experiment, a single factor experiment is carried out to determine the optimal quantity of each single factor. The optimum process formula of buckwheat and longan compound yoghurt is determined by an orthogonal test. Finally it is determined that 3g buckwheat slurry are added to 100 g milk, which has 4g longan powder and 8g white sugar, as well as 1.0g lactic acid bacteria. The buckwheat and longan compound yogurt made in this process has a unique taste, rich nutrition and good sensory quality.

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